Recipe Ingredient
- 150g seabass 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
Instructions
- Steam seabass with kalamanta olives, thai basil, capers and fish stock until the fish is cooked.
- To make the 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.
