By Louise Suter
Crispy Sea Bass on Fresh Tagliatelle with Creamy Tomato & Tarragon Sauce and Pea Shoot Salad
17 steps
Cook:20min
This Crispy Sea Bass on Fresh Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Updated at: Thu, 17 Aug 2023 06:32:41 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
47
High
Nutrition per serving
Calories883.9 kcal (44%)
Total Fat41.2 g (59%)
Carbs90.1 g (35%)
Sugars8 g (9%)
Protein36.9 g (74%)
Sodium129.1 mg (6%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Get Prepped
Step 1
a) Preheat your grill to high. Bring a medium saucepan of water to the boil with 1/2 tsp salt for the pasta.
Step 2
b) Halve the baby plum tomatoes.
Step 3
c) Zest and halve the lemon. Squeeze the lemon juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together, then set aside.
Step 4
d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Bring on the tomatoes
Step 5
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
Step 6
b) When hot, add the tomatoes and cook, stirring frequently, until softened, 2-3 mins.
Make your creamy sauce
Step 7
a) Once the tomatoes have softened, stir in the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see ingredients for amount).
Step 8
b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins.
Step 9
c) Once thickened, remove from the heat.
Grill the fish
Step 10
a) Meanwhile, pop the sea bass onto a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt.
Step 11
b) Grill until the fish is cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Cook the pasta
Step 12
a) While the fish grills, add the pasta to the pan of boiling water and bring back to the boil. Simmer until tender, 3-4 mins.
Step 13
b) Once cooked, drain in a colander and pop into the pan with the creamy sauce, then toss to coat.
Step 14
c) Season to taste with salt and pepper.
Finish and serve
Step 15
a) When ready, add the pea shoots to the dressing bowl and toss to coat.
Step 16
b) Add a splash of water to your creamy tomato pasta if it's a little thick, then share between your plates.
Step 17
c) Top with the sea bass and serve the salad alongside. Enjoy!
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