Posts Tagged ‘tomato sauce’

100% pleasure:
good fish and good wine!

Sea Bass:
good source of magnesium


by Asia(Jo)


by Asia(Jo)

Sea Bass with baby potatoes, baby courgettes and tomato sauce
Serves 2

You will need:
1 sea bass, cleaned (ask your fish monger to choose a fish weighting enough for two)
1 lemon
olive oil
1 teaspoon fennel seeds
1 fennel, green tops picked
1/2 of a small tarragon bunch
1 small flat parsley bunch (1/2 for fish and 1/2 for courgettes)
1 teaspoon of dry fish herbs
salt and pepper
2-3 small courgettes (or 6 baby courgettes)
1 small handful of black olives, chopped
8-10 baby potatoes, pealed
3 tomatoes
1 handful of basil leaves
1 teaspoon of coriander seeds
kitchen foil

Preheat the oven to 200°C.
Get 1/2 m piece of kitchen foil. Pour 2 tablespoons of olive oil on the foil. Sprinkle with fennel seeds, salt and pepper and a couple of squeezes of lemon juice. Rinse your fish under cold water, pat it dry with paper kitchen towel and arrange on top of the   herb & oil mixture. Season the fish inside, add dry fish herbs, insert two lemon slices, tarragon and half of flat parsley inside the fish cavity. Drizzle the fish with a bit of olive oil and some lemon juice; close the foil creating a kind of a parcel. Pop the fish into the oven for about 30-35 minutes, depending on the size of your fish and quality of your oven.

In the meantime, peal potatoes and cook them in salted water for aprox. 15-20 minutes. For the tomato sauce: score the tomatoes and place them in a bowl, pour over boiling water, leave for 30-45 seconds, drain, rinse with cold water and take off the skin. Chop the tomatoes. Heat 1 tablespoon of olive oil over medium heat. Add tomatoes, basil, coriander seeds and 1 tablespoon of lemon juice. Cook for 15 minutes. Season with salt and pepper. If needed, reheat before serving.

Cut the courgettes into stripes. Heat 1-2 tablespoon of olive oil, add courgettes and fry slowly, whites side down, turning from time to time for aprox. 10 minutes. Add olives and flat parsley. Mix everything throughly for a minute and then season with salt and pepper.Take the fish out of the oven. Divide fish, courgettes, potatoes and tomato sauce between plates. Drizzle with a bit of lemon juice.

Bon Appetit!


by Asia(Jo)

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This is the easiest pasta dish you could ever imagine! It’s fresh! It’s light! It’s quick! It’s simple! It’s Italian!
The key to a successful pasta dish is fresh and good quality ingredients! Don’t hesitate to get a bit more expensive pasta, olives, cheese and olive oil. These are the basic, which give a very authentic flavour! I found out that this recipe works best with penne but feel free to use any pasta shape you like or have at home. The beauty of this recipe is that you can easily work out the proportions depending on how hungry you are and what you have got at home.

Penne with cherry tomato sauce
Serves 2


by Asia(Jo)


by Asia(Jo)

You will need:
1 tablespoon olive oil
a pinch of chili flakes
1 small handful of chopped black olives
1-2 garlic cloves, finely chopped
2 handfuls of cherry tomatoes, halved
1/4 cup of grated fresh Parmesan cheese
1 handful of fresh basil leaves, keep a few for decoration
250 g penne
salt & pepper

Start cooking the penne in plenty of rapidly boiling salted water so it is ready by the time you finish the sauce.
Heat the oil over low heat. Add garlic and let it soften but not brown. Add tomatoes and chili flakes, cook over medium heat for aprox. 10 min, or until the tomatoes are soft and just cooked. Add chopped olives and basil leaves and stir in tomatoes. Season with salt and pepper to taste. By this time your pasta should be cooked al dente, if not reduce the heat and keep the sauce warm. Drain the pasta and return to the cooking pot. Pour the tomatoes sauce and toss thoroughly. Serve immediately, sprinkled with Parmesan cheese and extra basil leaves. Serve with fresh ciabatta and a glass of light white wine.

Enjoy it!


by Asia(Jo)


by Asia(Jo)

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