Baked rolled sea bass fillets



  • 2 king prawns
  • 4 fillets of sea bass, skin on
  • 6 fresh asparagus stems
  • 200g spinach
  • 100g ricotta
  • 1 goats` cheese
  • 50g red Leicester cheese
  • Few black olives
  • Few cherry tomatoes
  • 1 lemon
  • 1 tsp capers
  • 1 red pepper
  • Olive oil
  • Rucola leaves
  • 2 potatoes


Fillet both fish, marinate with olive oil, cherry tomatoes, seasoning, parsley, wine and some lemon juice. Mean while start boiling the potatoes and the spinach, drain well and mash the potatoes with the Red Leicester cheese. Continue with the spinach by drying it well and seasoning, add the chopped goat cheese. In a pan seal the fish and the king prawns, place them in a dish a continue cooking in the oven for approximately 12 minutes. Fry the boiled asparagus in separate pan by using some salted butter to a golden texture. Add the olives, capers, olive oil, lemon zest, lemon juice, cherry tomatoes and the red pepper to form a fish salsa, important that all these ingredients has to be cut in a very small dice size. Plate all the food in the middle and garnish with rucola and the salsa as a sauce around the fish.

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