Tips and Hacks
Drop a pint of cherry tomatoes into a pot of boiling water, blanch them for a minute and then drain and slip off their skins. Instant bloody eyeballs for Halloween.
Sea Bass & Olive Sauce
/ Cuisine: Canada

Ingredients

Qty unit Ingredient
1 cup
4 cloves
1 teaspoon
1 teaspoon
2 tablespoons
2 pounds
1/2 cup
1/2 teaspoon
1/4 teaspoon

Directions:

Preheat oven to 425°F / 220°C / Gas Mark 7

Combine black olives, garlic, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Set aside.

Heat olive oil in 13x9-inch glass baking dish in a preheated 425°F oven for 1 minute. Arrange sea bass, skin side up, on top of oil. Pour vegetable stock around fillets.

Bake, basting occasionally with the pan juices for 15 minutes. The fish is cooked when it starts to flake.

To serve, arrange fillets on heated serving plates. Drizzle liberally with the olive, garlic mixture.

Keldon C. | January 28th, 2022

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Tested and True
Scalding tomatoes, peaches or pears in boiling water before peeling makes it easier on you and the fruit, and the skins will slip right off.