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The recipe at a glance
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
Step 1
Preheat the oven to 200°C Full Steam
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Step 2
Grab a large baking tray and line it with baking paper
Step 3
Season the seabass fillets with salt, pepper and a drizzle of olive oil, then place skin side down onto baking paper
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.
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.
