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Add a photoServings: 6
Ingredients
- 4 c. all purpose flour
- 6 x egg
- 1/4 tsp salt
- 1 bn parsley, leaves, only, blanched Sea Bass
- 3/4 lb sea bass
- 1 x juice of one lemon
- 1 tsp salt
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 x garlic, cloves, minced
- 1 Tbsp. minced fresh marjoram
- 1 x salt and pepper, to taste
- 3 bn watercress, washed and stemmed Tomato Sauce
- 2 x 790 ml cans whole tomato, pureed
- 2 x garlic, cloves, minced
- 1/2 c. unsalted butter
- 1 x salt and pepper, to taste
- 1 tsp minced fresh marjoram
- 2 x bay leaf
Directions
- Fit a stand mixer with a dough hook. Put flour and salt in bowl.
- With mixer on low speed add in 1 egg yolk at a time till all egg yolks are incorporated.
- Continue to mix for 3 to 4 min till the dough starts to come together. Remove dough from bowl and knead on a lightly floured surface to create a ball. Cover and let rest for 1 hour.
- Cut dough into 6 equal pcs.
- Set a pasta roller at thickest setting and feed dough through rollers. Reduce the pasta setting by one mark and pass through again. Reduce setting by one mark for each pass through till dough is passed through thinnest setting. Pasta will measure the width of pasta machine and will be quite long.
- On half of one pasta sheet, proportionately space out three or possibly four blanched parsley leaves. Fold dough in half over parsley leaves. With the rollers set at the thinnest setting pass pasta sheet through rollers. Cut finished pasta sheet into squares with a piece of parsley in the centre of each piece.
- Repeat this for each of the 6 pcs of dough. You will end up with 18 to 24 squares.
- To cook the pasta bring salted water to a boil in a large saucepan. Cook 3 or possibly 4 pasta squares in the water at a time for about 4 min or possibly till al dente.
- Coat a medium sized skillet with extra virgin olive oil and heat slightly. Remove pasta from water and place squares in the skillet to keep hot. Cover each square with a little extra virgin olive oil so they do not stick together.
- Sea Bass:Place the sea bass in a bowl and pour the salt and lemon juice over it. Cover and chill it for 30 min.
- Preheat oven to 350 degrees F.Remove sea bass from marinade. In an ovenproof skillet saute/fry sea bass on both sides in 1 tbsp. oil.
- Place in oven for 10 to 12 min.
- Take the sea bass out of the pan and add in butter and garlic. Saute/fry for 1 minute.
- Add in fresh marjoram, seasonings and watercress and cook till watercress is wilted.
- Add in sea bass back to pan and mix well. Sea bass will break into pcs as you mix.
- Tomato Sauce:Heat butter over medium heat in a medium saucepan. Add in garlic and cook 1 to 2 min.
- Add in bay leaves, marjoram and pureed tomatoes. Bring to a boil. Immediately turn heat down and simmer for about 1 hour. Season with salt and freshly cracked black pepper.
- Assembly:Place first pasta square in centre of bowl.
- Drizzle on a spoonful of sauce.
- Place a bit of the fish and watercress mix on top of sauce.
- Add in another pasta square, another spoonful of sauce, more fish, another square of pasta and finally a little more sauce.
- Garnish with a sprig of marjoram. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 6 servings | |
| Calories 704 | |
| Calories from Fat 289 | 41% |
| Total Fat 32.75g | 41% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 999mg | 42% |
| Potassium 826mg | 24% |
| Total Carbs 76.46g | 20% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.97g | 5% |
| Protein 27.17g | 43% |
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