Island Life Magazine Ltd June/July 2011 | Page 127

FOOD

Recipe with
Alan Staley at Royal Hotel, Ventnor

Sea bass

heritage tomato salad & salsa verde
Ingredients for 2
Fillet of sea bass cut into
four pieces
Selection of heritage tomatoes
Baby basil cress
Salsa verde
Olive oil
Wine and salt
For the salsa verde
2 Cloves of garlic, peeled
1 Small handful of capers
1 Small handful of gherkins
pickled in sweet vinegar
6 Anchovy fillets
2 Large handfuls of flat-leaf parsley
1 Bunch of fresh basil
1 Handful of fresh mint
1 Tablespoon Dijon mustard
3 Tablespoons red wine vinegar
8 Tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

Slice the tomatoes into different
shapes and sizes, drizzle with olive
oil, season with sea salt and place
on the bottom of the grill to gently
warm. Meanwhile season and pan fry
the sea bass.

For the salsa verde, blend all
ingredients together in a food
processor.
Spread the salsa verde on the plate
and then arrange the tomatoes. Place
the sea bass on add baby basil leaves
and drizzle with olive oil.

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