- Rinse the sea bass in water, pat dry with kitchen towel, roll and stuff with the slices of preserved lemon.
- 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, 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 and lay fine lines of glaze across the plate.
- Dress on a large hot plate, placing the fillet portions on top of one another.
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 8 x Sea bass Fillets or whole fish
- Extra virgin Olive Oil
- Balsamic glaze
- Moroccan Preserved Lemons
- Rocket leaves
- Ciabatta bread