Serve up this seabass dish to impress the family!
Are you ready to take dinner to the next level?
10 grams leeks, julliened
100 grams zucchini, thinly sliced
20 grams lemon juice
600 grams seabass fillet, boneless and skinless
0 salt, to taste
20 grams cayenne pepper
125 grams olive oil
0 oil, (for frying)
0 microgreens, for garnish (optional)
Peel the zucchini and reserve the skin. Cut the skin into a scale shape and blanch in salted water for 10 seconds.
Cut your seabass fillets into 60 grams per portion. Season with salt and cayenne pepper. Quickly sear the seabass on each side and set aside to cool down.
Using a metal spatula, cover the seabass with a thin layer of fish farce.
Bake the seabass at 180 degrees C until cooked medium well.
In a hot frying pan, fry the leeks. Pat dry with a kitchen towel and set aside.
Garnish seabass with leeks and serve with zucchini skin.
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