Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sea bass with tomato and bacon sauce recipe

1 star
2 star
3 star
4 star
5 star

24 ratings

This simple sea bass recipe serves 4 and comes together in no time at all. Cook down your shallots and bacon then add the tomatoes and wine and reduce until thickened into a gorgeous sauce. Spoon on top of the fish ahead of baking, lightly scatter with cheesy breadcrumbs then serve with crusty bread and salad. See method

Serves 4
Takes 45 mins
54 calories / serving

Ingredients

2 tbsp olive oil
2 shallots, finely chopped
4 rashers streaky bacon, finely chopped
3 large fresh vine tomatoes, finely chopped
100ml white wine
2tbsp fresh chopped parsley
4 sea bass fillets
5tbsp fresh ciabatta breadcrumbs
3tbsp freshly grated Parmesan cheese

If you don't have sea bass, try using another white fish

Each serving contains

Energy
2315kj
54kcal 28%
Fat
32g 46%
Saturates
9g 43%
Sugars
3g 3%
Salt
2.7g 45%

of the reference intake
Carbohydrate 15.3g Protein 48.1g Fibre 1.5g

Method

Preheat the oven to Gas 6/200°C/Fan 180°C. Heat the oil in a large heavy based frying pan and cook the shallots and bacon over a moderate heat for 3-4 minutes, until softened. Add the tomatoes and cook for 3 minutes then add the wine and bring to the boil. Reduce the heat and simmer for 5 minutes until almost all the wine has evaporated and the sauce is thick and pulpy. Stir in the parsley and season well with salt and freshly ground black pepper.
Place the sea bass fillets into a lightly buttered shallow ovenproof dish in a single layer. Spoon the sauce evenly over each fillet. Mix the breadcrumbs with the cheese and scatter over the sauce. Cook in the preheated oven for 15 minutes until the top is golden and bubbling. Serve with warm crusty bread and salad.

See more Fish recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.