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Business News/ Mint-lounge / Features/  Cook Out | Citrus fish
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Cook Out | Citrus fish

Alessandro Stefoni, the new Italian chef at Vetro, The Oberoi, Mumbai serves sea bass fillet in a fresh, light sauce

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Sea bass in acqua pazza

Serves 1

Ingredients

600g sea bass fillet

300g fresh tomatoes, blanched and diced

4 tbsp olive oil

1 tbsp extra virgin olive oil

Juice of 1 orange

400g blanched pak choi

A few sprigs of fresh thyme

A couple of fresh basil leaves

Salt and pepper to taste

1 clove garlic, chopped (optional)

Method

Simultaneously in another pan to make the acqua pazza (crazy water), add 2 tablespoons of olive oil and sauté the tomatoes for about 4-5 minutes maximum. Then add orange juice and cook for around a minute or two. Add salt to taste and the fresh basil leaves.

Pour the sauce into a deep plate and place the sautéed greens in the centre. Place the fish over the pak choi. Garnish with fresh thyme and drizzle some extra virgin olive oil on top.

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Published: 14 Jul 2013, 04:13 PM IST
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