Sea bass with prawns and black garlic ketchup

You would have thought that with over a hundred cook books at home, I would be more organised with the meal planning.
I admire people who plan their dinner menus a week in advance. Though I often have a shopping list with me with ingredients to buy for that evening, there are days when I have no clue as to what I might serve for dinner. I wander around the shop, looking at the ingredients, trying to find inspiration.
Last Friday I stopped by the deli fish counter in Waitrose (they have 20% off promotion each Friday) and decided to buy two sea bass fillets.

Sea bass with prawns and black garlic ketchup
Ingredients:
2 sea bass fillets
3tbsp olive oil
1 medium carrot
a handful of baby tomatoes
a squeeze of lemon juice
3tbsp black garlic ketchup
fresh parsley, chopped
Peel and slice a carrot, and place in the oiled roasting dish. Place the fish fillets on top, scatter the tomatoes around the dish. Spread black garlic ketchup over the fish and squeeze a bit of lemon juice over. Cook in the oven at 180C for about 20+ minutes. Add the prawns in the last five minutes of cooking.
Serve hot, with a bit of fresh parsley sprinkled on the top.

In this recipe I used a Black Garlic Ketchup, an innovative product from Hawkshead Relish. The flavour of black garlic is created with baking whole, fresh garlic bulbs for 40 days at a very low temperature creating an extraordinary flavour.
"Combining the pureed garlic cloves by hand with fresh tomatoes, olive oil & Anglesey sea salt this ketchup sauce is the ultimate addition to cooked meats, tartlets, potato wedges, roast veg, shell fish, stews and glazes".

Image credits: Hawkshead Relish

Maria Whitehead, co-owner of Hawkshead Relish, says: "The flavour of black garlic is exquisite & relatively new to the British palate, although seen on some adventurous menus, we wanted to bring this tremendous innovation to the public in a way that it can be easily appreciated & enjoyed! We've made it in a way that the unadventurous will just love as a dynamic dip for chips, to those who will delight in its versatility in adding luscious flavour in cooking & preparation".
Handmade with optimum quality ingredients & completely natural without any artificial flavouring, colouring or additives, free from gluten & nuts as well as suitable for vegetarians.
It is rich, smooth, sweet, almost treacle-like in appearance and consistency, with a good garlicky punch.

This excellent condiment could be added as an ingredient to a whole variety of dishes.
For example, yesterday I cooked a one-pan chicken and vegetable dish. I have sliced two sweet peppers, a big courgette and drizzled them with the olive oil, before placing a chicken breast joint on top. Drizzle more olive oil over the chicken, season with a bit of salt and pour a mix of 2tbsp of maple syrup, a good squeeze of lemon juice and 2tbsp black garlic ketchup. Cook at 180C for 40+ minutes until the chicken is cooked through. Add more black garlic ketchup on top in the last 10 minutes of cooking. Serve hot with crusty bread.

Have you tried this innovative ketchup?

Disclosure: I received a bottle of ketchup for the purposes of testing and reviewing. All opinions are our own.