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Bass on a Bed of Warm Tomatoes and Red Peppers

by Sandra Lawson (follow)
Dinner (2274)      Lunch (1798)      Summer (237)      Fish (236)      Tomatoes (202)     
This is a colourful dish that evokes sunshine and the Mediterranean.

Bass, Tomatoes, Peppers

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 2 servings

2 tbsp olive oil
1 sea bass (or bream if you prefer) filleted and pin boned
1 banana shallot
A selection of whatever tomatoes you fancy
1 red pepper
1 handful each of flat-leaf parsley and basil
A few drops of balsamic vinegar
Salt and pepper to taste

Slice the banana shallot and set aside.

Bass, Tomatoes, Peppers

Halve the tomatoes, or cut into wedges, depending on the sizes.

Bass, Tomatoes, Peppers

Cut the pepper into halves, remove the seeds and cut again into wedges.

Chop the parsley and basil.

Flat leaf parsley

Season the fish with salt and freshly ground pepper.

Flat leaf parsley

Heat a tablespoon of oil in a frying pan over a medium/high heat and add the fish fillets, skin-side down.

Fry for 2 or 3 minutes until the skin is crisp and golden and the flesh starts to turn opaque at the edges.

Flat leaf parsley

Flip over and continue to cook for another minute or two.

Fry other side

Put the other tablespoon of olive oil in a small saucepan and fry the banana shallot for a minute or so until it is soft.

Bass, Tomatoes, Peppers

Add the tomatoes and peppers.

Flat leaf parsley

Stir in the parsley.

Chopped parsley and basil

Add a splash of balsamic vinegar and mix throughly.

Spoon onto two plates and top with the bass.

Bass, Tomatoes, Peppers

I like this Recipe - 3
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