Pascale Naessens has become Belgium’s most famous cookbook face. In the meantime, her releases have also been translated into French, English, German and even Chinese. This is undoubtedly due to the way in which she links pure, healthy food with an interesting nutrition philosophy. Since 2010, Pascale Naessens has been telling us that healthy eating does not have to be synonymous with tasteless diets. On the contrary, good nutrition results from a positive attitude to life in which respect for nature and your body are central. In other words, good food leads to a good spirit. You can read all about this in her new book, Chez Pascale, which will be published on 28 August 2023.
It’s not just what appears on the plate that counts; the presentation is just as important. Naessens is committed to this, too. For example, she went back to the teachings of the Tunisian ceramist Sabiha Ayari a few years ago and fell in love with earth and clay. The result of her new passion is Pure, a tableware line of beautiful, perfect-imperfect plates, plates and bowls created in collaboration with Serax. Pure emits purity, warmth and authenticity. Proof that the earthenware is in demand is provided by top London restaurants like Pure-C, Boury and Hakkasan, who serve their culinary delights on Pure plates. Of course, you can also get Pure for yourself. See the full collection.
“DELICIOUS COOKING WITH BEAUTIFUL CERAMICS IS PURE ROMANCE, IS PURE INTERACTION.”
Sea Bass in the oven
Ingredients
Serves 6
600 g fillet of sea bass with skin, without scales
20-approx. small and half-sized tomatoes
Yellow and red pointed peppers
3 tablespoons drained capers
200 g green and black olives
6 garlic cloves
6 sprigs of thyme
3 sprigs of rosemary
Preparation
- Cut the fish into six pieces and the peppers into rings.
- Crush the garlic.
- Put all the vegetables, herbs, capers and olives in the oven dish.
- Put the fish between the rest.
- Pour on a generous amount of olive oil in a thin stream so that everything gets some oil.
- Season with pepper and salt.
- Put the dish in the oven at 180°C for 20 to 25 minutes.
Written for the online masterclass by Pascale Naessens for de Bijenkorf
