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Bass on a Bed of Warm Tomatoes and Red Peppers

by Sandra Lawson (follow)
Dinner (2273)      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

Ingredients
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

Method
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


Categories
#Fish
#Lunch
#Dinner
#Summer
#Tomatoes
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