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