Warm Scallops and Fennel with Dressing
17th April 2015
Chicken with Cauliflower and Olives
15th May 2015
Ingredients
- 2 aubergines
- 4 tbsp organic virgin coconut oil plus extra, if necessary
- 2 cloves garlic crushed
- 1-1 1/2 tsp ground cayenne (according to taste)
- 100 ml pomegranate juice
- Himalayan Crystal Salt
- Freshly ground black pepper
- 2 tbsp pomegranate molasses
- 30 gms walnuts
- 1 handful basil leaves torn
- 1 bunch coriander leaves roughly chopped
- seeds from ½ pomegranate
- lemon juice to taste
FOR THE FISH:
- 6 tbsp olive oil plus extra, for oiling
- 2 1/2 kgs sea bass (1 very large or 2-3 smaller), cleaned and scaled
- 75 ml dry white wine
TO SERVE:
- 1 bunch coriander
- seeds from ½ pomegranate
- bulgar wheat or basmati brown rice
Servings:
Instructions
- Cut the aubergine flesh into roughly 2.5 cm chunks. In a heavy-bottomed saucepan over a medium heat, add 2 tablespoons of the oil and saute the aubergine pieces in batches until golden, adding more oil as necessary. As they color; remove them and set them aside. When you have removed the last batch, add the garlic and cayenne and cook for 2 minutes, then put the aubergine back in the saucepan. Add the pomegranate juice, season, and bring to the boil. Immediately turn down the heat, add the molasses and cook gently for about 4 minutes. You aren't making a chutney or relish, so don't cook for longer than this - you just want to cook the aubergines through.
- Leave to cool to room temperature (you can keep it in the fridge if preparing in advance, but bring it to room temperature before serving). Stir in the walnuts, herbs and pomegranate seeds.
- Heat the oven to 200°C/fan oven 180°C/mark 6. Lay a large piece of foil in a roasting tin or on a baking sheet (it should be big enough to come up in a 'tent' round the fish -separately if cooking more than one) and lightly oil the center. Put the sea bass on top and season inside and out. Drizzle the olive oil over the top. Pull the foil up round the fish and pour on the wine. Pull the sides of the foil together and scrunch edges together to make a loose tent with enough space around the fish for it to steam (it mustn't be tightly wrapped).
- Bake for 30-35 minutes (or 20-25 minutes for fish of about 1.5 kg).
- Check after 30 minutes - the flesh near the bone on the thickest part of the fish should be completely white.
- Carefully lift the fish on to a serving platter.
- Strew the sprigs of coriander round the fish and scatter on the pomegranate seeds.
- Serve with the aubergine.
