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Seabream with artichokes, tapenade and tomatoes. |
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serves 4 |
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4 large fillets of sea bream with
skin (or sea bass, mackerel or salmon) 6 tinned baby artichokes, well drained and rinsed 4 tablespoons Black Olive Tapenade 110 g large cherry tomatoes, halved 75 ml extra virgin olive oil zest and juice of 1 lemon 1 x 20g pack of fresh basil (leaves only, thickly chopped) 4 tablespoons groundnut or sunflower oil, for oiling the tray salt and freshly milled black pepper cayenne pepper
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First of all halve the artichokes
lengthways, and mix these with the sunblush tomatoes, olive oil, lemon
zest and juice and ( 1 hour before) chopped basil. Add a seasoning of salt and freshly
milled black pepper, then leave the whole to sit for a while so the
flavours can get to know each other. When you’re ready to cook, pre-heat the oven to 190°C. Then, oil an oven tray and arrange the fish fillets on it (total of 12 on a tray), season with salt and cayenne pepper, and bake in the centre of the pre-heated oven for 30-40 minutes or so until just cooked. Skin the fillets and spread a tablespoon of the tapenade over each fillet, then spoon the artichoke and tomato mixture equally on to four serving plates. Top this with the sea bream and serve. ( Origilnally from Delia Smith but slightly changed). |
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