Recipe: Sea Bass with green tea

Sea Bass are small fish that live in the western Atlantic between Florida and Cape Cod. Unlike other bass, like striped bass and white bass, sea bass is only found in the ocean. Sea bass tastes really good steamed or roasted, especially with Asian seasonings. Fillets can be sauteed or broiled, and they are often baked in parchment paper or foil packets. 

Ingredients:

Fillet of Bass 0.15 kg

Butter 0.03 kg

Sunflower Oil 0.01 Li

Sea salt 0.02 kg

Peppercorn White Whole 0.02 kg

Potatoes 0.15 kg

Baby Spinach 0.04 kg

Shallots 0.04 kg

Leek 0.005 kg

Palatine Carrot Yellow 0.004 kg

Carottes 0.004 kg

Celeriac 0.004 kg

Green Tea Blanc 0.08 Li

Nuts Topping 0.02 kg

Motti cress 0.001 kg

Adji Cress 0.001 kg

Method:

Cut the potatoes in half lengthways, leaving the skin on.

Make cuts in the fish skin with a sharp knife and season with salt and pepper.

Heat the rapeseed oil and butter in a pan until foaming then add the potato slices.

Place the fish fillets on the potato slices and keep drizzling with the fat until the fillet is cooked.

Wash the baby spinach and pat dry, chop the shallots and mix in butter with finely diced vegetable, season with salt and pepper.

To serve, place the fish fillet on a pre-warmed plate with the skin on, cut the potato slices into diamonds and place around the fish fillet with the baby spinach, diced vegetables and micro-leaves.

Pour over the blanc and sprinkle with nut topping.

Originally published in The news