Herb Crusted Sea Bass with Roasted Tomato Sauce
Sea bass with a herbed sourdough crust, served over a slow-roasted tomato sauce.
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Cooking tools:
- Food processor
- Fish spatula
- Oven
- Stove
- Baking sheet
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Tongs
- Measuring spoon
Ingredients
- 4 (5 oz) Chilean sea bass portions
- 4 slices sourdough bread
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 250 g unsalted butter, softened
- from 1/2 bunch coriander leaves
- 5 coriander roots, crushed to a paste
- 1 large knob ginger, peeled and cut julienne
- 6 red shallots, finely sliced
- 20 coriander seeds, toasted and ground
- 10 vine-ripened tomatoes, cores removed (or 1 can of tomatoes)
- 150 ml extra virgin olive oil
- 100 ml red wine vinegar
- 10 g (1/2 bunch) tarragon, finely chopped
- 10 g (1/2 bunch) thyme, finely chopped
- sea salt
- freshly ground pepper
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