CookEat Recipe
Sea Bass Braised in Tomato Sauce
A single piece of sea bass browned in flour, then gently finished in a generous thick tomato sauce with onion, celery, parsley and one clove.
Method
Steps
Step 1
Gather the ingredients: 600 g sea bass in one thick skin-on piece, scaled and deboned as appropriate by the fishmonger; 20 g plain flour; 4 tablespoons olive oil: 2 for browning and 2 for the sauce; 1/2 medium onion, very finely chopped; 60 g pale celery stalk, very finely chopped; 1 tablespoon finely chopped parsley; 1 whole clove; 400 ml plain strained tomato puree; Salt and black pepper; A little water if needed to loosen the sauce.
Step 2
Pat the prepared fish dry and coat lightly on every side with flour. Heat 2 tablespoons oil in a snug casserole and brown the fish gently for about 2–3 minutes on each broad side. Lift it out without the oil. Discard the small amount of used oil and carefully wipe the pan clean.
Step 3
Add the remaining 2 tablespoons oil with the very finely chopped onion, celery and parsley, salt, pepper and the whole clove. Cook over moderate heat until beginning to colour, about 6–8 minutes.
Step 4
Add the tomato puree, loosen with a little water if very thick, and simmer for about 8–10 minutes. Put the fish back into the sauce.
Step 5
Cook gently for about 10–15 minutes, turning carefully a few times, until the thickest flesh reaches at least 70°C. Adjust the time for thickness. Remove the whole clove before serving. Serve the fish with plenty of the thick sauce, dividing into five portions at the table.
Step 6
For a tomato-concentrate sauce, replace the 400 ml puree with about 60 g plain tomato paste diluted in 340 ml water, then follow the same reduction and braising method. Source alternatives include a single piece of meagre, common dentex or tuna in the same 600 g quantity. For tuna, follow current local mercury consumption advice; cooking does not remove mercury.
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