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Grilled Lemon & Herb Sea Bass


Serves: 10
Preparation time: 10 minutes
Cooking time: 20 minutes

25g Schwartz Lemon & Herb Wings Seasoning (half for the sea bass, half for the capers)
750g broccoli, cut into florets
7 oranges, segmented
100ml Basso olive oil (50ml for the broccoli, 50ml for frying)
10 sea bass fillets, about 140g each, trimmed and scored skin
100g small capers
25g anchovies


Method 1. Blanch the broccoli in boiling water. Drain well then place into a hot frying pan to scorch for 2-3 minutes. 2. Place the broccoli into a bowl with the orange segments and half of the oil to coat. 3. Grill the fish for 3-4 minutes, skin side up. Turn over the fillets, sprinkle with half the Schwartz Lemon & Herb Wings Seasoning and then cook for a further 2 minutes until just done. Leave to rest on a warm plate. 4. Pour the rest of the olive oil into the pan and place it back on a high heat. Add the capers and anchovies then cook until they start to crisp. 5. Remove from the heat. Add the rest of the Schwartz Lemon & Herb Wings Seasoning. 6. Plate up by sharing the broccoli and orange between the plates, top each with a piece of fish, then drizzle with the capers and anchovy oil.






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