SEA BASS FILLETS PAN FRIED WITH PRESERVED LEMONS.
Shopping list
8 x Sea Bass FilletsExtra virgin Olive Oil
Balsamic glaze
Moroccan Preserved Lemons
Rocket leaves
Ciabatta bread
Method
If you are serving a salad or hot bread, now is the time to prepare them.
Heat a non stick or heavy pan, add a little olive oil and place the rolled fillets in the pan and roast for 10 minutes in a very hot oven (220C).
When cooked and lightly coloured remove from the oven.
Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).
Remove the pan from the heat and leave to finish cooking for a few minutes.
Pour some balsamic glaze into a spoon, layout fine lines of glaze across the plate.
Dress on to a large hot plate, placing the fillet portions on top of one another.
Drizzle a little extra virgin olive oil and the balance of any glaze left in the spoon over the fish, season with Cornish sea salt.
