French Sea Bass Fillet Farmed 160g
Farmed sea bass from Greece, they have lean meat which is moderately firm with small to medium white flakes and a delicate flavor.
Weights: All weights are +/- 10%
Sea Bass Recipe
With miso glaze, spinach, fennel and mini sundried tomatoes
For the Dish
2x160g Sea Bass Fillet, halved
10ml rapeseed oil
80g miso reduction
4g sesame or poppy seeds
40g mini sundried tomatoes
160g baby spinach
10g basil oil
2g micro basil leaves
4g extra virgin olive oil
To prepare the fish, season the sea bass with salt and score the fish on the skin-side. Pour the rapeseed oil into a pan on a very high heat and fry the sea bass skin-side down for 1.5minutes. finish in the oven on 220c in a baking tray for another 3 minutes.
Dress the plate, by making a spiral of the miso glaze, then sparkling the poppy or sesame seeds over the top. Place the sundried tomatoes at intervals onto the glaze.
Cook the spinach on a low heat in a pan with virgin olive oil and place neatly in the middle of the plate.
Take the fennel and shave into slices, coating lightly in the basil oil and then place onto the spinach.
To serve, stack the sea bass on top and garnish with micro basil.