Steamed Sea Bass with Tomato Sauce, Borlotti Beans, Taggiasca Olives & Gremolata

As seen on Saturday Kitchen, this light summer dish by Luke Holder is inspired by the flavours of the Ligurian coast, celebrating the region’s love of sea bass and the distinct richness of Taggiasca olives. The tomato sauce nods to the home kitchens of Lazio and Campania, where the tomato reigns supreme. Steamed sea bass keeps things simple, fresh and perfect for warmer days. For a vegan twist, try it with artichokes and omit the butter in the sauce.

Tomato Sauce
Ingredients:

• 1kg vine-ripened cherry or datterini tomatoes
• 150g white bread, crusts removed (ideally a soft, neutral loaf)
• 180g extra virgin olive oil
• 1 pinch saffron
• 40g Cabernet Sauvignon vinegar
• Maldon salt, to taste
• 50g unsalted butter (to be whisked into the sauce just before serving)

Method:

1. Add the tomatoes, saffron, Maldon salt, bread, and vinegar to a blender.
2. Blend on medium speed, slowly drizzling in the olive oil until smooth.
3. Pass through a chinois or fine sieve for a silky finish.
4. Just before serving, warm the sauce gently and whisk in the butter.

Gremolata with Taggiasca Olives
Ingredients:

• 20g celery leaves
• 20g basil leaves
• 20g parsley
• 1 small clove garlic, finely grated
• Zest of 1 unwaxed lemon
• Juice of 1 lemon
• 20ml pickle liquor*
• 80–100ml extra virgin olive oil
• Maldon salt, to taste
• Handful of Taggiasca olives, pitted and roughly chopped

Pickle liquor:
Equal parts white wine vinegar, water, and sugar — mix to taste

Method:

1. Roughly chop the herbs and place in a bowl.
2. Add the grated garlic, lemon zest, lemon juice, pickle liquor, and a pinch of salt.
3. Stir in the olive oil to bring everything together.
4. Fold in the chopped olives.
5. Taste and adjust with an extra teaspoon of pickle liquor, if needed.

Steamed Sea Bass
Ingredients:

• 200g centre-cut fillet of wild sea bass (from a 1–2kg fish), filleted and pin-boned

Method:

1. Steam the fillet gently for 5–8 minutes, depending on thickness, until just cooked through.

Borlotti Beans
Ingredients:

• 150g podded borlotti beans, cooked in lightly salted water until tender

To Finish:

1. Spoon the warmed tomato sauce onto a serving plate.
2. Scatter over the warm borlotti beans and spoonfuls of the olive gremolata.
3. Top with the steamed sea bass and finish with a final drizzle of olive oil, if desired.

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