Sea Bass Rolls with Olive-Tomato Sauce

Ingredients

• 15 g pine nuts (1 tbsp)
• 3 Stalks Parsley
• 3 cloves garlic
• 130 g green pitted olives
• 2 anchovy fillets (jar)
• 15 g Capers (1 tbsp; jar)
• 4 tbsp olive oil
• Pepper
• 600 g sea bass fillet (4 fillets)
• 1 Shallot
• 5 g Butter (1 tsp)
• 350 ml fish stock (jar)
• 400 g diced tomatoes (canned)
• Salt
• 4 stalks basil
• toothpicks

Instructions

1. 1.

   Toast pine nuts in a dry pan until fragrant, then remove from heat.

2. 2.

   Wash parsley, shake off water and roughly chop.

3. 3.

   For the filling, peel 1 clove of garlic and blend with 80 g olives, anchovies, capers, pine nuts, parsley and 3 tbsp oil until coarse; season with pepper.

4. 4.

   Rinse sea bass fillets under cold water, pat dry and spread filling on both sides. Roll up and secure with toothpicks.

5. 5.

   Peel and finely chop the shallot. Melt butter in a pot, sauté shallot over medium heat until translucent. Deglaze with fish stock, add the rolls and simmer covered for about 10 minutes.

6. 6.

   Meanwhile slice remaining olives into rounds. Peel and finely mince the leftover garlic.

7. 7.

   Heat remaining oil in a pan, cook minced garlic over medium heat until translucent. Add olives and tomatoes, season with salt and pepper, and simmer for about 8 minutes.

8. 8.

   Wash basil, shake off water and detach leaves.

9. 9.

   Season sauce with salt and pepper, spread on plates, place one roll on each, garnish with basil leaves.