Recipe - Oven Roasted Chicken With A Cornmeal Crust

1 lg Sea bass
4 Artichokes
40 g Pine nuts; (11/2oz)
1 200 gram tin artichokes in
olive oil
6 Fresh ripe plum tomatoes
200 g Wild rocket leaves; (7oz)
1 Sprig fresh thyme
20 g Chopped flat leaf parsley;
(3/4oz)
2 Shallots; peeled and chopped
10 Cloves garlic; peeled
3 Lemons
Flour
Olive oil
Double cream
Salt and pepper

To cook the artichoke, cut all the leaves off and the stalk and trim them
to the heart and place them in a pan of boiling salted water with lemon
juice and a little flour in it.

Cut the tomatoes in half and place in a oven tray, season with olive oil.
Add 2 chopped cloves of garlic, fresh thyme and 1 chopped shallot, place in
a preheated oven to 200øC/400øF/gas mark 6 for about 20 minutes to soften.

At the same time remove any excess scales from the fish, place on an oven
tray and season with salt and pepper. Chop the pine nuts and add to the top
also a few slices of lemon and some garlic cloves around the side. Drizzle
with olive oil and place in the oven to cook, this should take about 20
minutes at the same temperature as the tomatoes.

Once the artichokes are cooked remove from the pan, dry and chargrill them
on a griddle pan, with seasoning and olive oil.

Combine the warm tomatoes, both artichokes, roasted garlic cloves from the
sea bass and some lemon juice together. Chop the remaining shallot, thyme
and parlsey and add to the dressing with rocket going in last.

Serve the bass on a larger platter with the warm salad on the side.

Converted by MC_Buster.

Per serving: 592 Calories (kcal); 19g Total Fat; (23% calories from fat);
44g Protein; 90g Carbohydrate; 35mg Cholesterol; 553mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 13 Vegetable; 1 Fruit; 2 One half Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.