Fittleworth Recipe Guide - Page 5



TRAY BAKED SEA BASS, FONDANT
POTATO & MEDITERRANEAN VEGETABLES
2 sea bass fillets
2 fondant potatoes
cut to 6cm x 3cm
1l vegetable stock
40g chorizo
2 sprigs of thyme
1 sprig of rosemary
2 garlic cloves
1 courgette
½ aubergine
1 bell pepper
50g green beans
20g olives, pitted
1 lemon
1tbsp parsley
Olive oil
Salt / Pepper
Serves: 2
Time to prep: 25min
Time to cook: 20min
Method
Fish is sometimes
unnecessarily avoided by
those with stomas and this
recipe shows you what
you’ve been missing. Fish
provides unsaturated fatty
acids that are healthy for
your heart and brain, but is
also light and can be easier
to digest than meat.
The flavours from the
parsley, rosemary and lemon
can balance the fish if
people are concerned with
stoma-pouch odours. This
tasty Mediterranean meal is
a nutritious and balanced
meal, but we insist you
try it for yourself.
1. Preheat the oven to 180ºC. Place the potatoes in a saucepan with a
sprig of thyme, a clove of garlic and a pinch of salt, then add vegetable
stock until the potatoes are covered.
2. Cook the potatoes for roughly 20-25 minutes and remove them from
the pan and place onto a rack until needed.
3. Peel the courgette and aubergine, slice them into 0.5cm thick pieces.
Cut the pepper into 0.5cm long strips, trim both ends of the green
beans, crush the remaining garlic clove and slice the lemon.
4. Place all the vegetables into a bowl and toss them together with the
olives and a little salt, pepper and olive oil.
5. Cut the chorizo into little cubes, place in a frying pan with the fondant
potatoes and cook for roughly 5 minutes until both have crispy edges.
6. Place the vegetables and potatoes in a roasting tray and sprinkle with
the chorizo cubes.
7. Season the fish with salt and pepper then place over the vegetables
into the tray. Sprinkle with thyme and rosemary.
8. Cook in the oven for 10 minutes.
9. Serve with an extra drizzle of olive oil and a lemon slice on the side.
10. Sprinkle with parsley to finish.
5

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