maltatoday | SUNDAY • 23 JANUARY 2022
10
FOOD
Stuffed seabass,
Mediterranean
vegetables
By Chef Alain James Grech – Judge
on Gourmet Challenge and chef
patron at The Chef's Table
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
Facebook
@gourmetchallenge
• 1 seabass
• 1 onion
• 1 clove garlic
• 1 carrot, sliced Ju-
lianne
• 6 cherry tomatoes,
cut in half
• Fresh basil, snipped
• Extra virgin olive
oil
• Salt and pepper
• 100ml white wine
• Juice of one lemon
INGREDIENTS METHOD
1. Fillet the seabass from the top,
maintaining the head and tail.
2. Cut the main bone with scissors
and pin-bone all the small
bones.
3. Fry the onion, carrots and garlic
in butter. Add the tomatoes,
white wine and reduce. Season
with salt and pepper, add the
basil and lemon juice.
4. Leave the mixture to cool down
and stuff the seabass with it.
Season the fish with olive oil,
salt and pepper.
5. Heat the oven to 180 Deg celcius
and bake for 20 minutes.
6. Serve
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
