recipes
Pan fried seabass on a prawn fritter and a sun-dried tomato tapenade
Serves: 2
Ingredients
For the fish
- 2 large seabass fillets
- 200g peeled raw prawns
- 1 egg
- 2 tbsp flour
- 1 tbsp grated cheese
- 1 tsp chopped parsley
- 1 tsp lemon zest
You will also need
- 4 small florets broccoli
- 1 leek
- 6 sundried tomatoes
- 3 kalamata olives
- 6 tbsp extra virgin olive oil (Borges)
- 1 tsp chopped parsley
Method
In a large bowl mix well the neonati well drained, beaten egg, flour, cheese, parsley and zest. Form 2 patties and shallow fry on a preheated sauté pan. On a separate pan in olive oil seal the fish skin side up than remove from the heat and place under the grill to brown from the top. Blanche the broccoli and shred and sauté the leek in butter, add the broccoli to it and toss well season and remove from heat. For the tapenade, blend well the sundried tomatoes, olives, parsley and oil together and allow to rest in the fridge to serve as a dressing with the fish and vegetables.
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