Roast seabass, datterini tomatoes, chickpeas, olives, soft herbs, preserved lemon dressing
Ingredients
1x Sea bass fillet
100g XXL Chickpeas
70g Datterini tomatoes cut in half
35g Pitted kalamata olives
1g Torn basil
1g Dill roughly chopped
1g Chopped tarragon
80ml Preserved lemon dressing
MOP
- Cook the sea bass fillet skin side down all the way remove and rest
- In the same pan add the chickpeas, olives, tomatoes & cook for 3min until warmed through.
- Add the dressing & soft herbs to the pan
- Plate in a bowl with the vegetables in the centre, top with the warmed dressing
- Top with the fish skin side up (the skin must be golden brown and crispy)
Preserved lemon dressing
Ingredients
150g Preserved lemon
16g Garlic peeled
90g FRESH lemon juice
50g Honey
50g Dijon mustard
3g Cracked black pepper
5g Salt
200g EVOO
300g Vegetable oil
MOP
- Tear open the preserved lemon and remove the seeds.
- Place the first set of ingredients into a metal jug and blend using the stick/emulsion blender until a loose paste has been formed.
- Slowly stream in the oil mix while blending, this will create a rich creamy dressing, it should be completely smooth.
- Check for seasoning and store in a bottle in the fridge for service.
Waiters Notes
roast sea bass, warmed chickpeas, olives & tomato finished with a preserved lemon dressing & soft herbs
Allergies: Fish, Mustard, sulphites