Mediterranean Baked Sea Bass with crispy Pancetta
Added on: 28-Aug-2010 Hits: 7
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Recipe Text:



This delicious dish works well as a starter or main course. This recipe can be cooked in a Le Creuset Ceramics 23cm Rectangular Dish.

Serves: 2 as main or 4 as a starter.
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Preparation time: 20 minutes
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Cooking time: 15-20 minutes
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Ingredients

2 Sea Bass about 400g-450g each - filleted and skinned
Pinch salt
Filling
80g Sun blush tomatoes (or sundried tomatoes)
40g Pitted black olives cut in to halves
100g Wilted baby leaf fresh spinach – to wilt microwave for 30 seconds on full power

To pour over

Juice of a small lemon mixed with
50ml basil infused olive oil

To finish

4 rashers of very thin cut pancetta cut in two
1 teaspoon of vegetable oil
Fresh basil leaves
Black pepper
4 cocktail sticks
Piece of buttered or oiled baking parchment roughly the size of the dish

Method

1. Preheat the oven to 190°C Gas mark 5 375°F (reduce by 20°C for fan assisted)

2. Season the fillet with a little salt. Not much is required as the filling is very flavoursome.

3. Lay the fillets skinned side up and cover each fillet with a layer of spinach followed by the tomatoes and olives. Sprinkle with a little black pepper and roll up securing with a cocktail stick.

4. Place the rolled up fillets into the ceramic dish and pour over the lemon juice and basil oil.

Cover loosely with a piece of buttered or oiled parchment

5. Bake in the oven for 15 – 20 minutes.

6. Whilst the fish is cooking heat the teaspoon of vegetable oil in a frying pan and cook the pancetta till crisp.

7. To serve remove the parchment and dress with two slices of pancetta on top of each fillet and tear over some fresh basil leaves.