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Fillet of Seabass with Grilled Courgette, Preserved Lemon Vierge and Labneh
Fillet of Seabass with Grilled Courgette, Preserved Lemon Vierge and Labneh
French
Main
30 mins
Fish
Easy
Serves
2

I’ve selected this dish because it's made with simple ingredients and it’s so easy to prepare. Reminds me of holidays in Cap Ferret with friends and family. You really do not need much to make an excellent dish for lunch or dinner.

I recommend some boiled baby potatoes on side and a nice glass of Sancerre from Loire. 


Recipe courtesy of
Ingredients
  • Fillet of Seabass
  • Courgette
  • Lemon
  • Yogurt and we will make a Labneh with it 
  • Garlic
  • Tomatoes
  • Capers
  • White Wine Vinegar
  • Olive Oil 
  • Shallots
  • Parsley and Basil
Method
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Method

We start with the sauce vierge

  1. 50% tomato brunnoise and 50% shallots brunnoise 
  2. 30% of preserved lemons
  3. Roughly 10% of Cappers
  4. Lemon zest and juice
  5. Olive oil 70% and 30% of white wine vinegar
  6. In the fridge until everything is ready to be served

For the Seabass

  1. Pan fry the Seabass to get a crispy skin and finish it in oven
  2. Grill the courgette into a pan. 

Labneh

  1. Mix youghurt with salt, lemon zest and tiny bit garlic – strain until thick but not too dry

Plating

  1. Pan fried sea bass on the plate
  2. Labneh on side 
  3. Add the sauce vierge /in the end add fresh herbs, chopped basil, parsley
  4. Add courgette 

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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