Asian Sea Bass
with Tomato Concasse and Crispy Potatoes
Concassse is quite a cheffy word, isn’t it? Nothing to be scared of though. It just means 'dice'! Popping your tomatoes in boiling water to loosen the skins is a good trick to learn. It helps them come off in super speedy fashion. We've added some Asian flavours for a zingy twist on a French classic.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Sea Bass Fillets
Preheat your oven to 200°C and put a large saucepan of water on to boil for the tomato. Peel and grate the garlic (or use a garlic press). Peel the ginger with the edge of a teaspoon and grate it too. Halve, peel and finely chop the onion. Cut the new potatoes in half. Roughly chop the coriander (stalks and all).
Put the potatoes on a baking tray and drizzle over some olive oil. Season with salt and black pepper and toss to coat. Pop on the top shelf of your oven. Roast until crispy, 25 mins. TIP: Shake the baking tray halfway through so they cook evenly.
Pop the tomato in your pan of boiling water for 1 minute then drain in a sieve and run under cold water. Peel the skin from the tomato - the dip in the boiling water should make this easy. Chop into ½cm cubes. This is a concasse!
Put a splash of olive oil in a frying pan on medium-low heat. Add the onion. Cook until soft, 5 mins. Add the garlic. Cook for 1 minute more. Add the tomato, turn the heat to low and let it simmer very gently for 15 mins.TIP: If it starts to dry out, add a splash of water.
Put a splash of oil in another frying pan, this time on medium-high heat. Season the sea bass on both sides with salt and black pepper and place it in the pan, skin-side down. Cook until the skin has crisped up, 2 mins. Turn carefully and cook the other side, 3 mins. Add a knob of butter (if you have some) and a squeeze of lime juice to the pan then remove from the heat. TIP: The fish is cooked when the centre is opaque.
Add the ginger, fish sauce and half the coriander to the tomato concasse. TIP: Add the fish sauce bit by bit to taste as it’s quite strong. Serve your sea bass fillets with some crispy potatoes on the side and a generous amount of tomato concasse spooned over the top. Finish with a sprinkle of the remaining coriander. Enjoy!