Sea bass dish. Photo courtesy of Hilton Worldwide
1 zucchini, shaved or cut thinly lengthwise 4 fillet of sea bass, 120 grams each 2 peppers grilled on an open fire, peeled and sliced lengthwise 20 pitted and sliced Kalamata olives 4 basil leaves, thinly cut 1 clove of garlic, peeled and shaved Salt and pepper 200 ml olive oil Lemon juice
Sauce: 1 cup of arak liquor 1 cup of brandy 1 bay leaf 1 stalk of thyme 1 white onion, roughly cut 1 carrot, roughly cut 1 fennel bulb, roughly cut 2 cloves of garlic ½ kg red mullet fish bones 50 grams tomato paste 100 ml plain soy milk (or whipped cream)
Add salt and pepper to the zucchini shaves, with a bit of olive oil. Grill on a hot grill till you have grill marks each side. Season the fish with salt and pepper, olive oil and a bit of fresh-squeezed lemon juice. Wrap the fish with the zucchini shavings.
Heat an oven to 200 C (400 F) degrees, bake the fish for 7 minutes.
In a hot pan, with some olive oil, toss the garlic shavings; add the red peppers, basil, salt and pepper, and a bit of lemon juice.
For the sauce, heat a pot, add olive oil, add the vegetables and scorch them on fire; add tomato paste and spices and keep cooking. Add the arak and brandy, and cook for 5 minutes.
Add the fish stock and cook on low fire, till liquid is reduced by half. Strain the liquid. Keep cooking on low fire, till reduced to half, and sauce becomes thick. Add the soy milk.
Adjust flavor, remove from fire.
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