Perfect for a summer dinner party, this sea bass dish is as impressive as it is easy to prepare, offering a sophisticated seafood centrepiece without feeling overly heavy. The delicate, flaky sea bass pairs beautifully with bright, fresh flavours, creating a light yet elegant plate. Its refined presentation makes it ideal for warm evenings, whether served as part of a relaxed al fresco gathering or a more polished dining experience.
Cook time: Up to 1.5 hours
Serves: 4
Ingredients
For the tomato sauces
- 1kg vine-ripened cherry tomatoes or datterini tomatoes
- 150g white bread with crusts removed
- 40g cabernet sauvignon vinegar
- pinch saffron
- 180g extra virgin olive oil
- 50g unsalted butter
- pinch sea salt flakes
For the gremolata
- 20g celery leaf
- 20g fresh basil leaves
- 20g fresh parsley
- 1 small garlic clove, grated
- 1 unwaxed lemon, zest and juice
- 20ml pickle liquor (equal parts white wine vinegar, water and sugar)
- 80–100ml extra virgin olive oil
- pinch sea salt flakes
For the borlotti bean and olive mixture
- 280g podded borlotti beans
- 160g Taggiasca olives
For the sea bass
- 4 x 200g centre cut wild sea bass fillets from a 1–2kg fish, filleted and bones removed
Method
Step 1 Place the tomatoes, bread, vinegar, saffron and sea salt into a blender or food processor. Blend on a medium speed for about 2 minutes, gradually adding the olive oil. Pass the mixture through a sieve, then set aside.
Step 2 Roughly chop the herbs and place them in a bowl. Add the garlic and lemon zest, then mix in the lemon juice, pickle liquor and olive oil until well combined.
Step 3 Place the borlotti beans in a pan of cold, unsalted water. Bring to the boil, then simmer for 25–40 minutes until tender. Drain and mix with the olives.
Step 4 Steam the sea bass fillets for 5–8 minutes, depending on their size, until cooked through.
Step 5 Gently reheat the tomato sauce in a saucepan without boiling, then stir in the butter.
Step 6 Divide the tomato sauce between four plates, spreading it across the base. Add a spoonful of gremolata and a portion of the bean and olive mixture to each plate. Top with a steamed sea bass fillet and serve.