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Seabass steamed

Seabass steamed Recipe
Watch Seabass steamed Recipe Video
INGREDIENTS FOR
x Wild Bass, scaled and gutted
10
g fresh herbs to stuff the cavity
Rapeseed oil
Seasoning
250
g new potatoes, peeled, cooked and sliced
100
g diced shallots
50
ml white wine
5
x basil leaves, torn

Dressing

Lemon juice
0.25
x lemon, zest of
12.5
g sugar
50
ml olive oil
12.5
g sweet chilli sauce
1
x plum tomatoes – seeded and diced
0.5
x roasted pepper – diced
1
g chopped coriander
Season the inside of the fish and stuff the cavity with herbs.

Then it’s ready to go in the steamer for approx. 10-15 mins.

Whilst the fish is steaming, add oil and shallots to the pan.

Sweat the shallots, then add the white wine.

Add the cooked potato and season to taste.

Add the torn basil and stir.

Add the lemon juice, sugar and lemon zest to another pan.

Slowly add the oil, then add the tomato salsa.

Add the chilli sauce.

Mix the dressing and serve – place potatoes on a long dish, lay the fish on top and drizzle the dressing over the fish.