Grilled Fillets of Sea Bass, Scented with Garlic & Rosemary and served with a Carrot & Orange Puree
Sea Bass Fillets (28907)
(Large, chunky fillet cut into supremes)
Carrot & Orange Chutney (72753)
Creme Fraiche (85127)
20g Fresh Rosemary (1387)
Halen Mon Sea Salt with Garlic (95643)
Pink Peppercorns (82015)
Castillo Olive Oil (49111)
Cup Mushrooms (5874)
Asparagus Tips (99062)
Preheat the oven to 190C/Gas 5
Warm the chutney through and blend until smooth with the creme fraiche. Pass through a sieve until a fine texture is achieved.
Score the sea bass and with Halen Mon salt and brush with oil. Place onto a bed of rosemary and onto a baking tray.
Bake for 8-10 minutes and finish under a hot grill, until cooked through.
Remove from the oven and allow to rest for a minute before serving.