Seabass with potatoes, tomatoes and basil aioli
I often cook potatoes with tomatoes at Young Space, where I make only vegetarian and vegan dishes. The tomatoes in this recipe are exceptional and give depth. For ingredients like this, I tend to go to a greengrocer or the specialist supplier Natoora.
Wine notes: the basil and tomatoes would marry well with a crisp white such as the ‘Altus’ Apremont 2021 from Domaine Jean Perrier et Fils in Haute Savoie. It combines a vibrant, slightly honeyed texture with delicious notes of orchard fruits and spring blossom.
Ingredients
For the basil aioli
For the seabass
Preparation
Step 1
Start by making the basil aioli. Blend the basil with the oil, stalks and all, in a blender or food processor. Leave it to rest for about 15 minutes so all the stringy pieces come to the top, then skim them off so you are left with vivid green basil oil.
Step 2
In a bowl, whisk the egg yolks with the lemon juice, mustard and garlic. Pour in the basil oil, whisking continuously until pale and emulsified. Add salt to taste, then chill in the fridge.
Step 3
Heat a large pan until you feel heat coming off it, then pour in 75ml olive oil to cover the base. Add the garlic (you want it to soften, not brown). Add the shallots and a pinch of salt, and cook for 10 minutes, until soft and lightly golden.
Step 4
Add the oregano and tomatoes. Increase the heat and cook until the tomatoes caramelise and catch a bit on the bottom. Pour in the fish stock to deglaze; it should bubble and the tomatoes should be breaking down nicely. Add the potatoes, let it come up to boil and simmer for 30 minutes.
Step 5
Meanwhile, heat the remaining oil in a frying pan. Season the skin of the seabass fillets with salt and add to the pan, skin side down. Cook over a medium heat for 4-5 minutes, until the skin is crisp (check after a couple of minutes to ensure it is not burning). Turn over and cook for 1-2 minutes more.
Step 6
To serve, pour the stew into dishes, place a fillet of fish on top of each one and finish with a dollop of the basil aioli.
