Sea bass with roasted cherry tomatoes by M. Kuehn

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I adore coming to Spain at Christmas. The herbs, the fruit and veg, the seafood and the tapas restaurants are just so superior on every level for half the price and there’s not a turkey in sight.

Christmas day had me in the kitchen for less than an hour prepping. We had king prawns in garlic, oil, parsley and wine and to follow, simply baked fillets of bass with spinach mash.
That’s my kind of Christmas.

Serves 2

4 bass fillets
8 cherry tomatoes, halved
1 glass of white wine
50gr good quality  butter
pinch sea salt
8 snipped chives
pinch sea salt
black pepper

Simply arrange the fillets and tomatoes in a pyrex dish, pour over the wine, dot the butter everywhere, add the chives, sprinkle with sea salt and cover with foil.
Bake for about 15 minutes and check the fish. If it’s cooked, finish with a good grinding of black pepper. Job done.

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