Served with marinated diced vegetables and chive dressing
6-8oz sea bass filet
2oz carrots cut into ribbons (15cm x 0.8cm x 0.2cm thick)
2oz leeks cut into ribbons
2oz green courgettes cut into ribbons
2oz yellow courgettes cut into ribbons
For the basil oil 6fl oz olive oil
4 sprigs of basil
For the marinated vegetables ¼ yellow pepper diced
¼ green pepper diced
¼ red pepper diced
1 courgette diced
½ aubergine diced
For the dressing 6fl oz olive oil
1 bunch of chive
For the basil oil liquidise the ingredients and store in a screw-top jar in the refrigerator.
Do the same for the chive dressing.
Before cooking the sea bass trim score and season. Pan-fry the fish until lightly cooked.
Pan-fry the ribbon vegetables without colouring them in the basil oil and season.
Arrange the vegetables in the centre of the plate and put the sea bass on top.
Quickly fry off the diced vegetables and arrange around the fish before finishing the dish with a sprinkling of chive dressing.