The recipe at a glance

Steamed Seabass with Shallot Crumbs and Caper Yoghurt Sauce

3-4 Servings

INGREDIENTS

4 seabass fillets

2 limes

1 Tbsp extra virgin olive oil

Herby Shallot Crumb:

25g fresh coriander

¼ cup crispy shallots

1 Tbsp extra virgin olive oil

Pinch of flaky salt

1 Tsp crack black pepper

Caper Yoghurt Sauce:

4 Tbsp Greek yoghurt

1 Tbsp capers with brine

1 spring onion

1 garlic clove

1 lime zested

1 lime juiced

1 Tbsp extra virgin olive oil

ALLERGENES HIGHLIGHTED IN BOLD

Dudu eats preheats the oven to 200ºC.

Step 1

Preheat the oven to 200°C Full Steam

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The fish is presented on a tray

Step 2

Grab a large baking tray and line it with baking paper

Dudu eats adds spices to the fish

Step 3

Season the seabass fillets with salt, pepper and a drizzle of olive oil, then place skin side down onto baking paper

The fish is decorated with lime on the oven tray

Step 4

Finely slice the lime in rounds and place on top of the seabass fillets, then place into the oven to steam for 7 minutes.

Step 5

In the meantime, finely slice coriander and combine all the herby shallots crumb ingredients into a small bowl

Step 6

Then finely slice spring onions, grate garlic and combine the remaining ingredients for the caper yoghurt sauce, mixing until creamy.

Dudu eats is plating the fish with a side dish

Step 7

Remove the seabass from the oven. Spread Yoghurt all over a serving plate, top with seabass fillets and cover the fillets in the herby shallot crumb. Finish with the slices of steamed lime and serve.

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