Steamed Bass and Tomatoes with Sardine and Tomato Ketchup

Delicate steamed bass fillets served with seasoned plum tomatoes and a homemade sardine-flavoured tomato ketchup.

Healthy Dinner Seafood High Protein Steamed

Estimated Nutrition

Calories

820.4

kcal / serving

1640.8 kcal total

Carbs

70.1g

per serving

140.2 g total

Fat

29.3g

per serving

58.6 g total

Protein

69.2g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the ketchup

tsp

Caster Sugar

For the fish

CondimentsSauces

200

Red Wine Vinegar

NutsSeeds

clove

Garlic

Chopped

piece

Bay Leaves

sprig

Rosemary

Leaves only, chopped

clove

Garlic

Chopped

sprig

Rosemary

Leaves only, chopped

Sea Salt

To taste

Black Pepper

To taste

OilsFats

dash

Olive Oil

For the ketchup

Seafood

240

Sardines

Tinned in tomato sauce

400

Bass

Fillets, pin-boned

Vegetables

piece

Red Onions

Chopped

Tomatoes

Ripe, chopped

piece

Plum Tomatoes

Peeled

handful

Rocket Leaves

Method

Heat a large pan with olive oil and sauté onions and garlic until translucent.

Add 1kg tomatoes, 75g sugar, bay leaves, and rosemary, and cook for 15 minutes.

Add vinegar and sardines, boil for five minutes, and remove bay leaves.

Blend the mixture until smooth, sieve, and allow to cool.

Prepare a steamer with two pieces of scrunched baking parchment.

Halve plum tomatoes, season with garlic, rosemary, oil, sugar, and salt, then steam for five minutes.

Oil and season the bass fillets, place them skin side up in the steamer, and steam for six minutes.

Transfer fish and tomatoes to plates and serve with rocket and sardine ketchup.