Fillet of Seabass with Grilled Courgette, Preserved Lemon Vierge and Labneh by Blanchette

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Fillet of Seabass with Grilled Courgette, Preserved Lemon Vierge and Labneh

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Fillet of Seabass with Grilled Courgette, Preserved Lemon Vierge and Labneh

French

Main

30 mins

Fish

Easy

Serves

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

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

For the Seabass

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

Labneh

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

Plating

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

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