good fish and good wine!
good source of magnesium
Sea Bass with baby potatoes, baby courgettes and tomato sauce
You will need:
1 sea bass, cleaned (ask your fish monger to choose a fish weighting enough for two)
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
1 handful of basil leaves
1 teaspoon of coriander seeds
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.