Trish's Seabass with Sauce Vierge Polenta and Seasonal Vegetables


Ingredients

  • 2 sea bass fillets

  • 1 large head of cauliflower

  • 100 g Cherry tomato

  • 2 tbs fresh chopped Parsley

  • 2 tbs Fresh chopped Basil

  • 2tbs fresh rosemary

  • 1/2 tsp crush coriander seed

  • 1 clove Garlic (thinly sliced)

  • 2 lemons

  • 200 mls Extra Virgin Olive Oil

  • 1 tbsp of plain flour

  • Salt and Pepper

  • olive oil

  • butter

  • polenta

  • parmesan

  • veg stock

  • capers

Method

make the polenta stirring and when cooked add plenty of butter and parmesan. And rosemary •

Press into a baking tin lined with cling wrap and fridge •

Finely chop the tomatoes, capers, garlic, and herbs and place them in a bowl •

Lightly heat the coriander till you can smell the oils then crush add to the tomato mixture • Add the olive oil, juice of 1 lemon season, and fridge •

Thickly slice the cauliflower and cook in a butter and oil combination until coloured slightly cover in foil and finish in the oven •

Remove the polenta and cut into circles place in a warm pan with a little oil and butter and cook until crispy on both sides, place in the oven to finish •

Trim the belly off of the sea bass if needed, score, and drench in seasoned flour •

In a hot pan with a little oil fry skin side down, when crispy turn it over, and turn off the heat. •

Plate up with seasonal veg polenta discs then bass/cauliflower dress with the sauce and add a slice of lemon.

0 views0 comments