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SEA BASS WITH A GREEN HERB CRUST

Accompanied by aubergines, peppers, basil potatoes, baby fennel and a tangy tomato sauce

4x150g sea bass portions (pin boned& skinned)
80g stale white bread, crusts removed
1 tbsp finely chopped coriander
2 tbsp finely chopped parsley
Finely pared zest of 1 lemon
Salt and Pepper

1 bulb garlic
1 aubergine
2 red peppers
2 yellow peppers
Sprig of thyme
Olive Oil
Balsamic Vinegar

Baby Fennel: see method
Basil mashed potato: see method

Tomato Sauce
100ml tomato juice
25ml raspberry vinegar
5 ripe tomatoes, cut into chunks
1 small clove of garlic, crushed
2 shallots peeled & roughly chopped
6 basil stalks, roughly chopped
50g caster sugar
100ml olive oil
Salt & Pepper

Garnish
A selection of soft herbs e.g. chervil, coriander, chives

Boiled Mash Potatoes
For the Pesto:
A good handful of basil leaves
25g lightly toasted pine kernels
50g finely grated parmesan cheese
1 clove garlic
300ml olive oil (good quality)
Salt & Pepper

Method:
1. For the tomato sauce, combine the ingredients in a container, cover and leave to marinade in a cool place for 24 hours. The pass through a sieve (not too fine). Some pulp should come through but not the seeds.
2. To slow roast the garlic, separate the cloves but leave the skins on (keep 1 clove in reserve). Place on a baking sheet, drizzle with olive oil and place in a preheated oven 140ºC, 275º, Gas Mark 1 for 45 minutes. The soft cloves can then be squeezed from their skins.
3. Discard the seeds from the aubergines and peppers. Cut the flesh into 1cm squares. Sauté until tender in 1 tbsp olive oil and 1 tbsp balsamic vinegar with a clove of garlic, a sprig of thyme & seasoning. Leave in a cool place until required.
4. Cut the bread into small (2cm) squares and place on a baking sheet with lemon zest. Transfer to a preheated oven at 110ºC, 225ºF, Gas Mark ¼ for about 30 minutes, until dried out and crispy.
5. Cool the bread a little before placing in a food processor. Add the chopped herbs and seasoning and blitz. The dry breadcrumbs should take up colour from the fresh herbs.
6. Trim 8 bulbs of baby fennel and blanch in boiling water for 3 – 4 minutes. Then place in a dish and cover with olive oil (this will be absorbed into the open pores of the fennel).

To make the pesto, place the pine kernels and garlic with some olive oil in a food processor and blend until finely chopped. Add basil & parmesan and blend. Season. Mix a tablespoon of pesto into freshly mashed potato. For an extra basily flavour, infuse the basil stalks in warmed milk and strain before adding to the crushed potatoes during mashing.
7. Place the herb crumbs onto a plate/tray. Rub a little oil on the fish and then coat each piece in the crumb mixture. Pan fry in a hot pan with a little olive oil for about 1 minute on each side and then transfer to a preheated oven at 180ºC, 350ºF, Gas Mark 4 for 10 minutes.
8. Gently re-warm the aubergine/pepper confit along with the slow roasted garlic. Remove the fennel from the oil and reheat in either a pan or in the oven for a few minutes.

To Serve:
Place a mound of basil mashed potatoes in the centre of a large plate or bowl, along with the confit of peppers & aubergine, and the slow roasted garlic. Sit a piece of sea bass on top. Add 2 pieces of fennel per protion and a drizzle of the tomato sauce. Garnish with a handful of soft herbs.

Note: Stages 1 – 6 and the pesto can be prepared ahead of time.