Sea bass with tomato, olive and herb sauce
By Mitch Tonks
From Saturday Kitchen
Ingredients
- 1 sea bass fillet
- Β½ tsp coriander seeds
- 1 tomato, seeds removed, chopped
- 100ml/3Β½fl oz good olive oil
- 1 clove garlic, crushed to a paste
- 3 black pitted olives, sliced
- small handful shredded basil leaves
- squeeze of lemon juice
- salt to taste
Method
Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.
Meanwhile, roast the coriander seeds, then crush in pestle and mortar.
Warm the olive oil, and add the garlic. Take off the heat and leave to infuse.
Add oil to the coriander seeds then add the remaining ingredients, leaving the lemon until last.
Taste and season. This should be fresh and zingy.
Spoon over the fish just before you serve.
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