Annabel Karmel’s Sea bass with tomato relish

Great for pregnancy - serve with a crunchy salad


Serves two

4 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1tbsp red wine vinegar
2 tomatoes, deseeded and chopped
A pinch of sugar
1tbsp parsley
2 sea bass fillets, skin on
A little plain flour



1. To make the tomato relish, heat 2tbsp of oil in a small pan. Add the onion and garlic, and sauté for 5 to 6 minutes until soft.
2. Add the vinegar, tomatoes, sugar and parsley. Warm through for a few minutes, then remove from the heat and season to taste.
3. Season the fish fillets and lightly coat in flour. Heat the remaining 2tbsp of oil in a frying pan and cook each side for 2 to 3 minutes until lightly golden and cooked through. Serve with the relish.


Taken from Annabel Karmel’s Eating For Two (Ebury Press, £12.99)

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