Balsamic, Cherry Tomatoes & Fennel Ragout.

Balsamic, Cherry Tomatoes & Fennel Ragout.

A fast, delicious & simple Summer recipe, making the best of the abundance and sweetness of delicious Irish tomatoes. Our take was with Sea bass but this side serving of Summer Veg is perfect to accompanied many other pan fried fish fillets such as Hake, Monk fish, or even John dory


  1. Fish fillets portion (150 - 200g per serving)
  2. 1 onion, thinly sliced
  3. 1 fennel bulb, thinly sliced ( Reserve a few green fronds to garnish)
  4. 1 cup cherry tomatoes, halved (a mix of colors will look prettier)
  5. Hand full of pitted Black Olives (Half finely chopped. half sliced)
  6. 3 cloves of garlic, minced
  7. A dash Balsamic Vinegar
  8. 1/2 cup white wine
  9. 1 cup chicken stock or ( Veg stock)
  10. Pasta
  11. olive oil
  12. table salt


  1. 1 In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced fennel and onion, and sauté for about 5 minutes until they start to soften.
  2. 2 Add the minced garlic, and halved cherry tomatoes to the skillet. Cook for another 3-4 minutes until the tomatoes begin to release their juices.
  3. 3 Pour in the white wine and let it simmer for a couple of minutes to reduce slightly
  4. 4 Add the chicken stock, balsamic vinegar and olives to the skillet and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the liquid reduce.
  5. 5 While the ragout is simmering, heat another skillet with olive oil over medium-high heat. Place the seasoned sea bass fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 2-3 minutes on the other side until the fish is cooked through and flakes easily.
  6. 6 To serve, spoon the fennel and cherry tomato ragout onto plates and top with the cooked sea bass fillets.
  7. 7 Serve with pasta, rice, Couscous or fried Polenta

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

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