Mediterranean Sea Bass Recipe - Great British Chefs

Ingredients

• 20g of basil, leaves picked
• 200ml of olive oil
• heirloom tomato
• salt
• icing sugar
• olive oil
• basil, 2 sprigs
• 100ml of olive oil
• 1 shallot, thinly sliced
• 1 garlic clove, crushed
• 10 tomatoes, ripe, peeled and chopped
• cayenne pepper
• basil
• black olives, pitted and marinated (not in brine)
• 1 baguette, small
• 1 shallot, finely chopped
• 1/2 tsp herb de Provence
• 1 courgette, small, cut into 2mm dice
• 1/2 aubergine, small, cut into 2mm dice
• 1 flat mushroom, medium, cut into 2mm dice
• 2 spinach leaves, washed and cut into very thin strips
• 2 tomatoes, diced
• 1 handful of breadcrumbs, small
• 2 round courgettes, cut in half lengthways with centre scooped out
• 4 sea bass fillets, skin scored
• pepper
• 1 lemon
• 4 baby artichokes, prepared, cooked and halved