Herb Crusted Sea Bass with Roasted Tomato Sauce
Sea Bass stays moist during cooking and has great light, buttery flavor. Follow this simple recipe for our favorite way to enjoy this fish — lightly crusted on the outside and flakey on the inside served with homemade roasted tomato sauce.
- 4 5 ounce Chilean Sea Bass Portions
- 4 slices of sourdough bread
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 250 g unsalted butter, softened
- Leaves from ½ bunch coriander
- 5 coriander roots, crushed to a paste
- 1 large knob ginger, peeled and cut julienne
- 6 red shallots, finely sliced 20 coriander seeds, toasted and ground
- 10 vine-ripened tomatoes, cores removed (you can use a can of tomatoes if you are short on time).
- 150 ml extra virgin olive oil
- 100 ml red wine vinegar
- 10 g (½ bunch) tarragon, finely chopped
- 10 g (½ bunch) thyme, finely chopped
- Sea salt and freshly ground pepper
- Prep time
- 15 minutes
- Cook time
- 90 minutes
- To make the herb crust: Lightly toast the bread and process into breadcrumbs. Caramelize the palm sugar in a saucepan, add the fish sauce, and allow to cool. Place all the other ingredients in another bowl with the breadcrumbs and add the cooled palm sugar mixture. Mix until the crust sticks together. Refrigerate until needed.
- To make the Roasted Tomato Sauce: If you are using a can of whole tomatoes, skip to the next step below. Preheat the oven to 300°F. Put the tomatoes on a baking tray with the extra virgin olive oil, red wine vinegar, herbs and seasoning. Roast for 30 to 40 minutes, or until the skin starts to blister and peel. Remove the tomato skin with a pair of tongs and discard.
- Pass the tomato through a food mill with the herbs and any residual liquid. Put the sauce in a saucepan and reduce for 45 minutes over very low heat. Check the seasoning. If the tomato is a little tart, add a pinch of sugar and more salt.
- To serve: Flatten the herb crust onto a bench between two plastic sheets or some baking paper. You will need to roll it out around ½ cm thick. Cut to fit the top of each piece of fish, then lift the herb crust off the bench with a spatula and place on top of the fish.
- Place the fish in a baking tray and pour over a little chicken stock to keep them moist during cooking. Place the fish in the preheated oven and cook for about 12 minutes. The crust should start to crisp up and color.
- Open the oven door and turn off the oven. Allow the fish to rest while you plate up a small spoon of the roast tomato sauce on each plate. Gently place each piece of fish onto the sauce and serve.