Steamed Sea bass
Ingredients:
150g sea bass fillet
1 tsp black olives
1/2 tsp fresh Thai basil
1/2 tsp capers, chopped
150ml fish stock
Tomato vinaigrette:
200g ripe cherry tomatoes
150ml extra virgin olive oil
20ml white wine vinegar
Salt and pepper to taste
Preparation:
Steam sea bass with kalamanta olives, Thai basil, capers and fish stock until the
fish is cooked.
Vinaigrette:
Blend all the ingredients in a food processor until smooth.
You will get a creamy and light orange sauce.
Drizzle over the steamed fish and on the plate.
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