Rosemary beurre noisette; Place the butter in a small saucepan and heat until it turns dark brow. Add the rosemary and remove from the heat. Leave to stand for 3 minutes and pass through a fine sieve.
To cook the fish: Preheat the oven to 200°C/gas mark 6. Season the fish with salt and pepper. Heat the butter and a drop of oil in a non-stick ovenproof pan, and at the hottest point before it becomes a noisette (golden-brown), add the fish, thick side down. Once the butter starts to colour the fish, place the pan in the oven for 5 minutes, then turn the fish and cook for a further 4 minutes.
Tomato coulis; place the tomatoes into a blender and blend until fine, pass through a fine sieve. Heat in a saucepan last minute, whisk in a few drops of Extra virgin olive oil and a knob of butter, season with salt and pepper.
To finish: While the fish is cooking. Put your rosemary beurre noisette into a pan, add the brown shrimps and heat gently. Add the lemon segments, baby capers, tomato concassé, chopped shallots and parsley, season with salt and pepper and keep warm.
To serve: Take the fish out of the oven and sprinkle with lemon juice. Leave it to stand for minute. Place the fish on a plate and spoon the rosemary noisette butter and garnish over the fish. Finish with some tomato coulis intersperse amongst the garnish.
Rosemary beurre noisette; Place the butter in a small saucepan and heat until it turns dark brow. Add the rosemary and remove from the heat. Leave to stand for 3 minutes and pass through a fine sieve.
To cook the fish: Preheat the oven to 200°C/gas mark 6. Season the fish with salt and pepper. Heat the butter and a drop of oil in a non-stick ovenproof pan, and at the hottest point before it becomes a noisette (golden-brown), add the fish, thick side down. Once the butter starts to colour the fish, place the pan in the oven for 5 minutes, then turn the fish and cook for a further 4 minutes.
Tomato coulis; place the tomatoes into a blender and blend until fine, pass through a fine sieve. Heat in a saucepan last minute, whisk in a few drops of Extra virgin olive oil and a knob of butter, season with salt and pepper.
To finish: While the fish is cooking. Put your rosemary beurre noisette into a pan, add the brown shrimps and heat gently. Add the lemon segments, baby capers, tomato concassé, chopped shallots and parsley, season with salt and pepper and keep warm.
To serve: Take the fish out of the oven and sprinkle with lemon juice. Leave it to stand for minute. Place the fish on a plate and spoon the rosemary noisette butter and garnish over the fish. Finish with some tomato coulis intersperse amongst the garnish.
