cooking, Food, Writing

Seabass, roast potatoes and tomato sauce. 

Now we are well and truly into autumn, I want to cook some warming dishes that satisfy the tastebuds but are also packed with veg. So on last night’s menu was seasbass, mini roasties, a homemade tomato and chilli sauce and some veg. I’ve done a dish similar to this before and it’s just an easy and tasty meal to have during the week when you can’t be bothered to stand over the stove for hours! The sauce can also be used for pasta another time as there’s usually around 3/4 left over.

Seabass isn’t too expensive to buy and it is so simple to cook! The sauce costs around £2.00 to make and you get two meals out of it!

To cook the Seabass you need to:

  • Season both sides and heat oil in a frying pan. Your pan needs to be extremely hot so you get a nice, crispy skin on it. I don’t put flour on mine personally, but you can always coat it if that’s what you usually do. img_0695
  • When your pan is hot enough, place the bass in skin side down and cook on this side for 3 minutes. The fish will spit but don’t turn the heat down as your skin will go soggy! 
  • Turn the fish after 3 minutes and cook for a further minute.

Tomato and chilli sauce: prep time – 10 minutes. Cooking time – 40 minutes.

I usually cook this sauce while the potatoes are part boiling and then roasting in the oven. You will need:

  • 1 onion diced.
  • 1 yellow pepper diced.
  • 2 garlic cloves finely chopped.
  • 1 or 2 red chilli’s finely chopped (equally, you can leave them out if you are cooking it for children). I like mine spicy so I put two in!
  • 1 carrot diced.
  • 1 tin chopped tomatoes.
  • 2 tbsp tomato purée.
  • Salt and pepper.
  • 1tsp dried mixed herbs.
  • 1tbsp balsamic vinegar.
  • I also had some cherry tomatoes in the fridge I put in just to use them up.

Method:

  1. Heat some oil in a large pan. I’ve started using rapeseed oil for cooking but you can use any.
  2. Add the onion, pepper and carrot. Sweat for 5 minutes so they begin to soften.
  3. After 5 minutes add the chilli and garlic. Cooking for a further 5 minutes on a medium heat.
  4. Add the mixed herbs.
  5. Season the veg and add the tin of tomatoes, tomato purée and balsamic vinegar. 
  6. Simmer on a low heat for 25 minutes or until the potatoes are done.

I served mine with fresh green beans and carrots.

img_0697

Enjoy! 

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