|Flavours of the Greek islands - roasted sea bass in a tomato and onion sauce|
This month I’m one of ten judges for the Be My Valentine recipe challenge on Very Good Recipes. If you have a winning Valentine recipe, please visit this page to find out how you can enter the challenge. The theme is “Be My Valentine” and all recipes have to include something Red. The other nine judges for the challenge are:Han Ker from Hankerie
Katie from Down Home Foodie
Kristen from Frugal Antics of a Harried Homemaker
Leslie from Culinary Chronicles
Michelle from The Adirondack Chick
Minna from Naked Plate
Simcha from Turkish Cooking Everyday
Teri from The Freshman Cook
My Valentine recipe is one that will take you straight to the Greek Islands for one night –a delicious sea bass slow roasted in a sweet tomato and onion sauce.
1 tbsp extra virgin olive oil
1 large onion, peeled, halved and thinly sliced
2 cloves garlic, finely chopped
400g can chopped tomatoes in natural juice
1 cup vegetable stock or 1/2 vegetable stock and 1/2 white wine
1 whole sea bass, descaled and gutted
Sea salt and freshly ground black pepper
1 bay leaf
A few sprigs of fresh thyme or 1/2 tsp dried thyme
1/2 a lemon, sliced
6 – 8 whole Kalamata olives
A few sprigs of fresh coriander or parsley, chopped
To prepare the tomato and onion sauce: Sauté the onion and garlic in oil until softened. Add the tomatoes, stock or wine (if you’re using wine, make sure it’s a wine you would drink) and seasoning, cover and simmer for 15 minutes. You can prepare the sauce in advance or even the day before and refrigerate until required.
Roasting the fish: Preheat the oven to 220C/425F/Gas 7. Place the sea bass in a baking tray and season with salt and black pepper. Stuff the inside and outside of the fish with bay leaf, thyme and lemon slices. Pour over the tomato and onion sauce and scatter with olives. Roast in the oven, uncovered, for 40 minutes. Serve warm garnished with chopped coriander or parsley and brown rice on the side. If you used wine in the dish, serve that same bottle with the meal.
I look forward to seeing your recipes!