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