Recipe for Sea Bass with Olive Crust and Basil Puree 
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Yield:
4
Ingredients:
Amount Ingredient
4 x 150g skinless fillets sea bass
4 sqr olive crust (qv)
2 x bulbs of fennel cooked in a blanc (qv)
12 x cherry tomatoes
150 gm basil puree (qv)
200 ml beurre blanc (qv)
12 x sprg fresh dill
2 x red peppers cooked peeled and cut into 4 large diamonds
1 x salt and pepper
balsamic vinegar
Instructions:
Instructions: Wrap the sea bass fillets individually in cling film in order to retain the shape of the fish.

Steam the fillets for about 6 minutes leaving them slightly undercooked.

Remove the clingfilm.

Place the olive crust on top of the fillets and finish cooking under the grill until golden.

Cut each fennel into 6 equal squares.

Cut the tops off the tomatoes scoop out the seeds and pipe the warmed basil puree into them.

Warm the beurre blanc.

Presentation
Place 3 fennel squares each at an angle to the others garnishing each with a sprig of dill and 3 cherry tomatoes then a red pepper diamond in the centre of each plate.

Season with salt pepper and a drizzle of balsamic vinegar.

Surround with a little red pepper oil.

Encircle the whole with a thin line of beurre blanc.

Place the sea bass on the red pepper diamond.

Serves 4

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