On TV Tomorrow
- 20:00 - The Hairy Bakers - Teatime Treats
- 20:30 - The Hairy Bakers - Pies and Pasties
- 21:00 - River Cottage Spring - River Cottage Spring, 3
- Prep time:
- 25 min, plus 1 hr marinating
- Cook time:
- 15 min
Richard Phillips serves up griddled sea bass with a flavourful tomato sauce to create a stylish fish dish
Method1. Place the sea bass fillets in a large, shallow dish with the lemon and orange zest, star anise, basil stalks and 100ml olive oil for 1 hour in the refrigerator.
2. Place the remaining olive oil in a heavy-based frying pan.
3. Add in the shallot and garlic and fry very gently for 5 minutes without allowing them to colour.
4. Add the basil leaves and coriander leaves and allow to infuse for a few minutes.
5. Add the tomatoes and warm gently, then add the olives. Season with salt and freshly ground pepper and the lemon juice.
6. Preheat a griddle pan until very hot.
7. Remove the sea bass from the marinade and cook on the hot griddle, skin-side down, for 3 minutes, then turn and cook for 3 minutes on the remaining side.
8. Spoon the tomato mixture onto four serving plates. Top each serving with a griddled sea bass fillet, then top with a few cress leaves. Drizzle with a little olive oil and serve at once.
- 4 sea bass
- 01/2 lemon, grated zest only
- 01/2 orange, grated zest only
- 3 star anise
- 8 basil
- 120 ml extra virgin olive oil, plus extra for drizzling
- 2 shallots, very finely diced
- 01/2 cloves garlic, crushed
- 12 coriander leaves, cut into fine strips
- 2 large plum tomatoes
- 12 pitted olives, each quartered
- black pepper
- 2 drops of lemon juice
- 0 1 handfuls leaves mixed cress