Sea Bass with herb tagliatelle and Mediterranean vegetable cake
Recipe courtesy of Bobsleigh Inn in Bovingdon

Fresh sea bass

Ingredients (serves two)

Two large sea bass fillets
One aubergine
One courgette
One yellow pepper
Seasoned plain flour to coat the fish
4oz butter
A bunch of fresh herbs (tarragon, basil, chives, flat leaf parsley, oregano)
One jar pesto
Olive oil
8oz tagliatelle

Cook the tagliatelle until it is soft

Method

4 Thinly slice the vegetables 4 Finely chop herbs and add to olive oil. Mix well
4 Heat a skillet or pan with a little herb olive oil and gently saute the vegetable slices until slightly browned
4 Remove slices from heat and with a knife spread a light coating of pesto on six slices of each vegetable
4 Alternately stack a slice of each vegetable on top of each other so you have three slices of each vegetable on each stack

The completed dish - mmm

4 Place in moderate oven to heat
4 In a pan clarify the butter
4 Coat the fillets in flour
4 Add clarified butter to a pan and heat
4 Add the fish and saute until brown on both sides
4 Add tagliatelle to boiling salted water and cook until soft
4 Remove from water and drain
4 When dry add to a heated pan of herb oil and cook until slightly brown
4 Serve