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Steamed Sea Bass with Vanilla, Baby Vegetables and Cappuccino Sauce

Recipe by Jamie Oliver from Oliver's Twist

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Fish is so good for you, and steaming food is such a great method of cooking because none of the flavours or nutrients are lost. This sauce tastes very creamy and rich without having any of the fat of cream.

Serves 2

Ingredients

1 Vanilla pod
1 Lemon and 1 lemon leaf
1 teaspoon Extra Virgin Olive Oil
2 8 ounce (225 grams) fillets of sea bass skin on, scaled, pinboned and scored
8 baby Leeks
565 ml semi skimmed Milk
115 g fresh peas
115 g fresh Broad beans
8 small new Potatoes scrubbed and cooked
Sea Salt & freshly ground black pepper

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Method

Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla pod and lemon leaf on top of the fillets.
Split the leeks down the middle, one inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
Put the milk into a saucepan with the vanilla pod and slowly simmer over a medium heat. In a bamboo steamer place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10-15 minutes on a slow simmer.
Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or ‘whizzer’, or in a liquidizer. This gives the sauce a thick cappuccino effect which is both visually and texturally very nice.
NB If you do not have bamboo steamers, use a colander or a normal steamer.

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Notes & Tips

Visit Jamie Oliver’s website at www.jamieoliver.com ©Jamie Oliver 2002

Recipe Rating

Preparation Time: 15M

Cooking Time: 15M

What do you think?

VB47 June 2009

This sounds and looks delicious. I must give it a go. Pretty healthy also.

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