This recipe is best with
Recipe Ingredient
- 140g fillet of seabass (skinned)
- 15g mixed roasted herbs and spices
- 50g watercress and spring onion creme fraiche (available commercially in a tub)
- 150g bell pepper and thyme couscous
- 20g fresh watercress (a small bunch)
- 10g keta (salmon) eggs
- 60ml lemon butter sauce
- 60ml olive oil
- Seasoning to taste
Instructions
- HEAT olive oil in a frying pan. Dip the seabassinto the spices, herbs, salt and pepper.
- Saute the seabass gently in the pan with the skin side down first. Ensure that it becomes crispy, then turn it over and cook the other side.
- Warm the couscous preparation until desired consistency is reached, arrange on the centre of a large dinner plate.
- Place the fish gently on the couscous and then top it off with a large spoon of the watercress and spring onion creme fraiche.
- Decorate the plate with salmon eggs and watercress. Serve with the lemon butter sauce.
