OVEN BAKED SEABASS WITH HERBY LIME CRUMB, NEW POTATOES AND SPRING GREENS
With the succulent sea bass steamed to perfection infused with parsley, this dish is sure to get the taste buds tantalising. Now all that’s missing is the dinner party guests to share the bottle of [yellow tail] Sauvignon Blanc with.
INGREDIENTS
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2 x 125g Seabass
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4tbsp bread crumbs
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1 lime zest ( fine )
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1tbsp dry parsley
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1tbsp butter
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Salt
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360g New potatoes
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1 tbsp Butter
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Parsley
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100g Spring greens
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200gr Asparagus
@into.trends
METHOD
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Prepare a crumble topping first.
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In a pan add bread crumbs , lime zest, and dry parsley and salt. Add butter and mix occasionally until the colour is golden. Set aside.
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Cook new potatoes in a hob (or microwave with parsley and butter).
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Preheat the grill. Score the fish skin, put on to a non-stick baking sheet flesh-side down. Grill for 5min or until the flesh starts to flake when you push it with a knife.
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Add lime crumb topping and cook for another 3-5 minutes on 180C.
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Pan cook spring vegetables and asparagus with butter and seasoning until cooked.
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Serve herby Sea bass with new potatoes spring greens and a glass of [yellow tail] Sauvignon Blanc.
