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1 pack sea bass fillets
Fettuccine or tagliatelli for two
Sauce:
25g/1oz unsalted butter
25ml/1fl oz olive oil
½ red pepper
½ green pepper
1 shallot
½ aubergine
1 courgette
200g tin chopped tomatoes
1 tbsp chopped basil
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1 Preheat grill to medium, butter and season a flameproof baking tray.
2 Deseed peppers, cut all vegetables into 5mm/¼ in dice. Melt half the butter with olive oil in a large pan, add vegetables, cook for about 3-4 minutes.
3 Add chopped tomatoes and basil, keep warm over low heat.
4 Cook pasta according to instructions.
5 Meanwhile, lay sea bass on prepared tray skin side up and cook under medium grill for about 8 minutes.
6 Drain pasta, season and toss with remaining butter.
7 Spoon vegetable sauce onto hot plates, spoon pasta into middle and lay the grilled sea bass on top. |
