Whole Roast Seabass, Datterini Tomatoes, Lemon and Herbs

This Whole Roast Seabass, Datterini Tomatoes, Lemon and Herbs from Jun Tanaka is something he loves to make at home and in his restaurant. The consommé is surprisingly easy to make and once you have you'll be converted!

Ingredients

  • 1 x 400g whole seabass, scaled, ribcage and back bone removed
  • 80g Datterini tomatoes, halved
  • 1 slice lemon
  • ½ clove garlic, sliced
  • ¼ fennel, sliced thinly
  • 6 leaves basil, keep the stalks
  • 6 sprigs dill, keep the stalks
  • 8 leaves coriander, keep the stalks

50ml fish stock

Coarse sea salt

For the tomato consommé:
  • 300ml red wine vinegar
  • 100g caster sugar
  • 1kg Plum tomatoes, cut into quarters
  • 1 stick celery, chopped
  • ¼ bunch basil
  • ¼ bunch chives
  • ¼ bunch chervil
  • Few drops Tabasco
  • Few drops Worcestershire sauce
  • A few twists of black pepper
  • 5g salt

Method

To make the tomato consommé, pour the red wine vinegar and sugar into a pan and reduce for 3 minutes. Take off the heat. Add the rest of the ingredients to a food processor and blitz. Now add half the vinegar and sugar syrup and blitz again. Taste the mixture and add more syrup and seasoning if necessary. Drain the mixture in a fine sieve and collect the clear juice.

Pre-heat the oven to 240°C.

Season the bass with salt and pepper. Fill the cavity with the lemon slice, garlic and herb stalks. Grab an oven proof serving dish that is just large enough to fit the fish. Lay the fennel slices on the bottom of the dish then lay the bass on top. Drizzle some extra virgin olive oil all over the seabass and scatter the tomatoes around it. Pour the fish stock and 100ml tomato consommé into the dish.

Place in the oven and cook for 10mins.

Remove from the oven, season the bass lightly with coarse sea salt, add the herbs and drizzle a little more olive oil. Serve your Whole Roast Seabass, Datterini Tomatoes, Lemon and Herbs immediately.

Ingredients

  • 1 x 400g whole seabass, scaled, ribcage and back bone removed
  • 80g Datterini tomatoes, halved
  • 1 slice lemon
  • ½ clove garlic, sliced
  • ¼ fennel, sliced thinly
  • 6 leaves basil, keep the stalks
  • 6 sprigs dill, keep the stalks
  • 8 leaves coriander, keep the stalks

50ml fish stock

Coarse sea salt

For the tomato consommé:
  • 300ml red wine vinegar
  • 100g caster sugar
  • 1kg Plum tomatoes, cut into quarters
  • 1 stick celery, chopped
  • ¼ bunch basil
  • ¼ bunch chives
  • ¼ bunch chervil
  • Few drops Tabasco
  • Few drops Worcestershire sauce
  • A few twists of black pepper
  • 5g salt

Method

To make the tomato consommé, pour the red wine vinegar and sugar into a pan and reduce for 3 minutes. Take off the heat. Add the rest of the ingredients to a food processor and blitz. Now add half the vinegar and sugar syrup and blitz again. Taste the mixture and add more syrup and seasoning if necessary. Drain the mixture in a fine sieve and collect the clear juice.

Pre-heat the oven to 240°C.

Season the bass with salt and pepper. Fill the cavity with the lemon slice, garlic and herb stalks. Grab an oven proof serving dish that is just large enough to fit the fish. Lay the fennel slices on the bottom of the dish then lay the bass on top. Drizzle some extra virgin olive oil all over the seabass and scatter the tomatoes around it. Pour the fish stock and 100ml tomato consommé into the dish.

Place in the oven and cook for 10mins.

Remove from the oven, season the bass lightly with coarse sea salt, add the herbs and drizzle a little more olive oil. Serve your Whole Roast Seabass, Datterini Tomatoes, Lemon and Herbs immediately.