Seared Seabass, Tagliatelle, Langoustine & Puttenesca

Sea Bass


  1. Remove the heads from the langoustines and set aside for the sauce, remove the langoustine shell keeping the tail attached and devein, roll the langoustine and secure with a cocktail stick
  2. In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms add the langoustine heads and simmer for 20 minutes on a low heat
  3. In a pot of salted boiling water, cook the pasta until al dente; drain
  4. Pan Fry the sea bass in a hot pan with oil & butter until golden brown, remove from heat and store in a warm place, pan fry the langoustines and set aside
  5. To assemble curl the tagliatelle with a fork and place in the centre of your plate place seabass fillet on top and pour your sauce round the outside, carefully place you langoustine tail side up garnish with a little garlic foam & Basil.

Serves 2 - 3

  • Jamie Jack, Head Chef, Hospitality Services, Heriot-Watt University


  • 500g/1lb 2oz fresh tagliatelle pasta, or similar
  • salt
  • 4 x 6oz Seabass Fillets
  • 4 x fresh Langoustines
  • 2oz drained capers
  • 2 roasted red pepper skin removed
  • 3 anchovy fillets, minced
  • 2 large heirloom tomatoes (1 1/4 pounds), chopped
  • 5oz chopped pitted green olives (5 ounces)
  • 1 tablespoon extra-virgin olive oil