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Sea Bass fillet with Roman Zucchini Trifolati, Roast Datterini Tomatoes and Salsa Verde

Available for delivery throughout mainland UK

Two Sea Bass fillets slashed and stuffed with herbs, served with Roman Zucchini Trifolati, Datterini Tomatoes and Salsa Verde.

  • Serves 2: Sea Bass, 2 fillets, approx 250g each. 
  • Allergens:  Fish, Mustard
AT HOME PREPARATION:
PREHEAT THE GRIDDLE. IT MUST BE HOT AND CLEAN. 
SEASON THE FISH WITH SALT AND BLACK PEPPER, AND LIGHTLY RUB WITH OLIVE OIL.
PLACE THE FISH ON THE GRILL SKIN-SIDE DOWN AND DO NOT TURN OVER UNTIL IT COMES AWAY. THEN REDUCE THE HEAT AND CONTINUE GRILLING UNTIL FISH IS COOKED, APPROXIMATELY 5 MINUTES.  TEST FOR DONENESS BY INSERTING THE SHARP POINT OF A KNIFE INTO THE THICKEST PART OF THE FISH.  
MIX THE JUICE OF A LEMON WITH SOME MORE OLIVE OIL AND POUR OVER THE GRILLED FISH.
GENTLY WARM ZUCCHINI TRIFOLATI IN A SAUCEPAN OVER MEDIUM HEAT WHILE THE FISH IS COOKING. 
SERVE DATTERINI TOMATOES AT ROOM TEMPERATURE.  DRESS DISHES WITH SALSA VERDE. 

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