Seabass with provençal salsa
Seabass with provençal salsa
4 servings
Ingredients
- 225g fresh linguine
- 250ml cooking cream 35%
- 125 ml grated parmesan cheese
- 10 ml minced garlic
- 4 Adonis seabass fillets
- 2 tbsp of minced fresh basil
- Salt and pepper to taste
- For the provençal salsa:
- 2/3 cup roasted red peppers, diced
- 3 tbsp kalamata olives, pitted and diced
- 3 tbsp sun-dried tomatoes, diced
- 3 tbsp dry shallots, chopped
- 2 tbps olive oil
- 4 tsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 2 tsp capers
- Salt and pepper to taste
- For the flavored oil:
- 3 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- 1/2 tsp fennel seeds
- Salt and pepper to taste
Preparation
- Preheat barbecue to medium-high heat (about 220C-425F)
- In a bowl, mix flavored oil ingredients. Set aside.
- In another bowl, combine salsa ingredients. Set aside.
- In a pot of boiling salted water, cook linguine al dente. Drain.
- In the same saucepan, combine the cream with parmesan and garlic. Bring to a boil, then simmer for 1 to 2 minutes.
- Brush both sides of the seabass fillets with flavored oil.
- Place a baking sheet on the hot barbecue grill.
- Place fillets on the baking sheet. Close the lid and cook for 4 to 5 minutes.
- Return linguine to pan and add basil. Season with salt and pepper and stir. Heat for 1 minute. Top seabass fillets with salsa and serve with linguine.
