Braised Black Sea Bass with Spring Vegetables and Lemon Black Olive Bouillon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 new potatoes, medium sized
- 1 zucchini
- 1 yellow squash
- 4 pieces baby fennel
- 3 ounces fish fumet
- 1 cup cherry tomatoes, blanched and peeled
- Salt and pepper
- 2 garlic cloves, sliced thin
- 1 shallot, chopped
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 1 lemon, juiced
- 12 ounces fish fumet
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 4 fillets black sea bass (6 ounces each)
- 1/4 cup pitted black olives
- 1 tablespoon lemon-olive oil
- 1/2 teaspoon chopped chives
- 2 sprigs lemon thyme
Instructions
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