4 sea bass fillets (Wellgoods) degutted and de-scaled
1 cup olive oil
½ cup dry white wine
12 black olives
12 cherry tomatoes cut in half
16 very small potatoes (roasting
potatoes)
1 spring onion chopped
1 artichoke cleaned and cubed
Juice of 2 lemons
1 teaspoon dill fi nely chopped
Salt and pepper to taste
1 cup olive oil
½ cup dry white wine
12 black olives
12 cherry tomatoes cut in half
16 very small potatoes (roasting
potatoes)
1 spring onion chopped
1 artichoke cleaned and cubed
Juice of 2 lemons
1 teaspoon dill fi nely chopped
Salt and pepper to taste
Method:
• Place fish in a non-stick pan, diagonally serrate the sides of each sea bass fillet and pour ½ of the olive oil and wine all over
• Bake in preheated oven at 180°C for 15-20 minutes
• Heat a few teaspoons of olive oil in a pan and add the vegetables. Stir fry until all vegetables are soft and crispy
• Combine the rest of the olive oil, lemon juice and dill, salt and pepper and once the fi sh is ready to be served pour this mixture over the fish
• Accompany this dish with all the vegetables
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