Recipe for Baked Stuffed Sea Bass with Warm Tomato Vinaigrette 
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Yield:
2 servings
Ingredients:
Amount Ingredient
15 ml Olive oil, (1tbsp)
1 sm Onion, finely chopped
2 x Plum tomatoes, skinned, deseeded and chopped
1 x Clove garlic, finely chopped
Salt and freshly ground pepper
100 gm Pine nuts, crushed (3 1/2oz)
8 lrg Basil leaves, plus more for garnish
2 whl sea bass, each weighing approximately
450 gm , (1lb), gutted, scaled and cleaned
----------------- THE VINAIGRETTE ----------------
90 ml Olive oil, (6tbsp)
15 ml Balsamic vinegar, (1tbsp)
2 x Plum tomatoes, skinned, deseeded and chopped
Instructions:
Instructions: Heat the oil in a frying pan, add the onion, tomatoes and garlic and cook gently for 5 minutes or until soft. Season, then add the pine nuts and basil and cook for a further 2 minutes.

Stuff both fish with the mixture, and place each fish on a separate piece of well-greased foil. Wrap into a tight parcel.

Place on a baking tray in a preheated oven 190 C, 375 F, gas mark 5 for 25 minutes or until cooked.

The vinaigrette: whisk together the olive oil and balsamic vinegar in a small saucepan. Add the tomatoes and shallot, season and gently warm through.

Check that the fish is cooked; the flesh should be firm and flake easily. Remove from the foil, transfer to an oval plate and spoon the dressing over the top. Garnish with chopped basil leaves.

NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in foil, the sea bass is moist and full of flavour.

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