Baked sea bass with lemon caper dressing – By Gurjyote Sethi

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Gurjyote Singh Sethi,
Gurjyote Singh Sethi,

IngredientsBaked sea bass

  • 4 x 100g/4oz sea bass fillets
  • olive oil, for brushing
  • Fresh Spinach
  • Baby Potatoes par boiled 6pcs
  • Garlic chopped 1 tsp
  • Seasoning to taste
  • Unsalted Butter

For the caper dressing

  • 3 tbsp extra virgin olive oil
  • grated zest 1 lemon, plus 2 tbsp juice
  • 2 tbsp small capers
  • 2 tsp gluten-free or regular Dijon mustard

2 tbsp chopped flat-leaf parsley, plus a few extra leaves for garnish

Method

To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don’t add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.

For sides

Take some butter in a skillet add halved potatoes with garlic sauté until sides are crisp. Garnish with fresh chopped parsley.

Take some garlic in skillet with some olive oil.  Do not burn the garlic add fresh spinach and cook until leaves become soft.

Heat the oven to 220C/200C fan. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing, place potatoes with welted spinach on side, scatter with extra parsley leaves, for garnish.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com