Vegetable Mousakka
17th April 2015
Baked Sea Bass With Aubergine, Walnuts and Pomegranates
12th May 2015
Ingredients
- 4 bulbs fennel trimmed and quartered
- Liquid Coconut oil for brushing and serving
- 1/2 red onion peeled and finely chopped
- 1 tbsp coconut oil
- 455 gm fresh or frozen scallops defrosted (without coral)
- 4 tbsp tomato passata
- 15 gm fresh dill chopped
- Himalayan Crystal Salt
- Freshly ground black pepper
- 4 scallop shells cleaned
Servings:
Instructions
- Preheat the oven to 200°C (400°F) Gas mark 6.
- Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
- Cook the onion in a light drizzle of oil until soft.
- Add the scallops. Cook for a further minute, turning once.
- Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
- Spoon the mixture into the shells and serve in the center of large warm plates surrounded by the fennel quarters.
- Drizzle with any remaining sauce and then sprinkle with a touch of black pepper.
