maltatoday | SUNDAY • 15 NOVEMBER 2020
10
Seabass served on
octopus ragù
Recipe by Noel Paris, winner of
episode 7 of Gourmet Challenge
FOOD
Salsa Verde
• Bunch of flat parsley
• Bunch of basil
• Bunch of mint
• 3 anchovies
• 1 tbsp capers
• Clove of garlic
• 200ml olive oil
• Squeeze of lemon juice
Octopus ragù
• 1kg pre boiled octopus
• 3 cloves of garlic
• 50g black olives
• 250g cherry tomatoes cut in
half (mixed colours)
• 100ml good quality white wine
• 2 tbsp olive oil
• 400g pre-boiled new potatoes
cut in half
• ¼ tsp chilli flakes
• Parsley
• Salt & pepper
• 2 zucchini
• 4 fillets of seabass
INGREDIENTS
INSTRUCTIONS
The Salsa Verde
Pick only the parsley leaves, otherwise
the sauce will be very bitter. Add all the
other salsa verde ingredients in the food
processor and blitz until smooth. Taste
and season with salt and pepper.
The Octopus Stew
1. In a large frying pan, add the garlic,
chilli flakes and the olive oil. Stir
for 1 minute. Add the cherry to-
matoes, olives, potatoes, octopus
and the wine and simmer for 5
minutes. Season with salt and pep-
per and add the parsley.
2. Grill the zucchini and season with
salt and pepper.
3. Heat a frying pan over medium
high heat. Place the fish skin side
down. Season with salt and pep-
per. Leave in pan until all are white
cooked and the skin is just turning
brown at the edges. Flip, cook for 1
minute then turn the heat off.
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Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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