recipes
Sea bass fillets, Cherry tomato confit, Salmoriglio, Zucchini-mussels and couscous cannoli
Serves: 2
2017-03-16
Ingredients
For the cherry tomato confit
- 10 cherry tomatoes
- 2 garlic cloves
- Rock salt
- Thyme
- Olive oil (Borges)
For the cannoli
- 400g fresh mussels
- Zest and juice of 1 lemon
- 1 packet lemon couscous (Ainsley)
- Chopped mint and parsley
- 1 cup fish stock
For the salmariglio dressing
- 2 tbsp chopped parsley
- Lemon and orange zest plus juice
- 1 tsp chopped capers
- 1 clove garlic
- 2 tbsp extra virgin olive oil (Borges)
You will also need
- 3 long zucchini, sliced and grilled
- 2 seabass fillets, grilled
Method
Slice the cherry tomatoes in halve and place on a baking tray. Peel and slice the garlic and place a slice of garlic and every tomato halve. Sprinkle with salt, thyme and olive oil. Bake for ½ an hour for 30 minutes at 130°c. Next prepare the mussels. Put the mussels together with the lemon juice, zest, herbs and stock, cover and bring to the boil. Remove the mussels and reserve the stock. Prepare the couscous according to packet instructions with the reserved stock. Remove the mussel meat from shell. Fluff the couscous with a fork and mix in the mussel meat. Place a spoon full of couscous on every slice of zucchini and roll like cannoli. For the dressing, whizz all the Ingredients together.
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