Sea bass with fennel and aubergine purée recipe
This impressive restaurant-style recipe of sea bass, creamy aubergine purée and slow-cooked fennel and was created by chef, Angela Hartnett.
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Ingredients
- 1 whole sea bass weighing about 1.3kg, gutted
- 2 medium aubergines
- Olive oil, for sautéeing
- 3 fresh thyme sprigs
- 3 fresh bay leaves
- 3 fresh rosemary sprigs
- 2 small to medium-sized fennel bulbs
- 150ml fresh chicken stock
- 200g pack baby courgettes
- 4 plum tomatoes
- 11 tbsp olive oil
- 1 fresh thyme sprig
- 1 tbsp white wine vinegar
- 8 pitted black olives, chopped
- 2 tbsp chopped fresh parsley
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