Searching for that easy and simple meal to impress your loved ones, spouse, roommate or vital different as you #StayHome this weekend? Properly Gordon’s received the recipe to do the trick! This video was shot in early 2020 earlier than Gordon quarantined and had his household as his manufacturing workforce
Full Recipe: https://www.gordonramsay.com/gr/recipes/r10seabass
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Yield 1:
8 oz Sea Bass filets-skin on
½ Cup Eggplant/Aubergine, Sliced
1 Shallots, Sliced
1 massive Garlic, Sliced
6 Heirloom Cherry Tomatoes
2 Tablespoons White Wine
2 Tablespoons Tomato Puree
3 Tablespoons Vegetable Inventory
2 Tablespoons Olives- sliced
4-5 Sundreid Tomatoes
1 Calabrian Chilies, sliced
Salt and Pepper
Olive Oil
1 Sprig Oregano leaves, Smashed
1 Lemon zest and juice
1 cup Israeli Cous Cous (could be made in 10 minutes or use leftover – comply with instructions on field or bag)
Methodology:
Heat couscous or prepare dinner per directions.
Begin by heating a pan and including a tablespoon of oil, begin with eggplant and let brown and soften. Grate some contemporary lemon zest over and season.
Take away eggplant on towel
Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
Then add sun-dried tomatoes, massive diced items of chilies. Deglaze with white wine and add vegetable inventory and tomato puree and blend. Then add tomatoes, olives and contemporary torn oregano leaves. Add a tablespoon of olive oil and lemon zest to complete. Take off warmth.
In the meantime warmth separate pan with olive oil, season fish and sear pores and skin aspect down, flip fish after 4- 5 min.
Add 1 slice price of lemon juice to couscous
Plate cous cous, high with tomato sauce and fish, garnish with parsley sprig/ lemon wedge
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