Seafood and Meat Recipes - Sea Bass in Tomato Butter Recipe

Ingredients

• 600 g/1 1/4 lb cod fillets

• herb salt

• freshly ground pepper

• 4 small tomatoes

• 1 large shallot

• 25 g/1 oz (2 tablespoons) butter

• 1 small bunch dill, chopped

• 100 ml/4 fl oz (1/2 cup) dry white wine

•  200 ml/8 fl oz (1/2 cup) tomato sauce (see page 126, or use a commercial product)

• 1 small bunch tarragon, finely chopped

• 15 g/1 oz (1 tablespoon) chilled butter pieces

• 500 g/18 oz peas

• salt

Serves 4

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Method:

1. Set the oven to a very low heat, 80°C/175°F. Rinse the cod fillet, wipe dry and cut into portion-size pieces. Season with herb salt and pepper.

2. Cut the tomatoes into quarters, remove the seeds and cut into strips. Peel the shallots and chop finely.

3. Butter a saucepan. Add the dill, shallot and white wine. Add the fish. Cover and steam gently over a low heat until cooked. Keep warm in the oven.

4. Strain the fish juices through a fine sieve and pour into a small saucepan. Boil the liquid down almost completely. Add the tomato sauce and bring to the boil.

5. Stir in the tomato strips and tarragon. Season with herb salt and pepper. Add the pieces of butter, one at a time.

6. Cook the peas in salted water and drain. Pour the tomato sauce onto four warmed plates and arrange the fish and peas on top.

Note: The fish in this low-calorie protein-rich, dish can be replaced by salmon fillet or rose fish. It is delicious served with long grain rice, cooked al dente, and dry white wine.