Sea bass with tomato and bacon sauce recipe

  • Serves 4
  • 30
  • 54 calories / serving
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HE GRANITNATEDSEABASS 1

Preheat the oven to Gas 6/200°C/Fan 180°C. Heat the oil in a large heavy based frying pan and cook the shallots and bacon over a moderate heat for 3-4 minutes, until softened. Add the tomatoes and cook for 3 minutes then add the wine and bring to the boil. Reduce the heat and simmer for 5 minutes until almost all the wine has evaporated and the sauce is thick and pulpy. Stir in the parsley and season well with salt and freshly ground black pepper.

Place the seabass fillets into a lightly buttered shallow ovenproof dish in a single layer. Spoon the sauce evenly over each fillet. Mix the breadcrumbs with the cheese and scatter over the sauce. Cook in the preheated oven for 15 minutes until the top is golden and bubbling. Serve with warm crusty bread and salad.

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  • Ingredients

  • 2tbsp olive oil
  • 2 shallots, finely chopped
  • 4 rashers streaky bacon, finely chopped
  • 3 large fresh vine tomatoes, finely chopped
  • 100ml (3 1/2fl oz) white wine
  • 2tbsp fresh chopped parsley
  • 4 sea bass fillets
  • 5tbsp fresh ciabatta breadcrumbs
  • 3tbsp freshly grated Parmesan cheese
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  • Energy 2316kj 54kcal 28%
  • Fat 32.1g 46%
  • Saturates 8.6g 43%
  • Sugars 3.1g 3%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 15.3g Protein 48.1g Fibre 1.5g

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