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Steamed seabass with brill and sole
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| Ingredients 1 whole scaled and gutted seabass, roughly 900g in weight | |
| Olive oil | |
| 2 | limes |
| ½ bunch | spring onions |
| 1 | red chilli, sliced |
| 1 thumb sized piece of ginger, sliced into matchsticks | |
| 10 small | brill and sole fillets, a mixture of the two |
| For the green sauce | |
| 1 small bunch | basil, finely chopped |
| 1 small bunch | parsley, finely chopped |
| 1 small bunch | mint, finely chopped |
| 1 | lemon |
A few glugs of olive oil
Method: How to make Steamed seabass with brill and sole
1
Start by grabbing two large pieces of aluminium foil and place one on top of the other. Take your prepared seabass slash the skin (not too deep).
2
Rub in the chilli, ginger, spring onions and lime juice. Coat liberally with olive oil and season. Fold the foil over and seal the edges tightly.
3
Place this parcel on the barbecue and steam for 12-15 minutes.
4
Meanwhile, make the green sauce by simply combining all of the ingredients.
5
Place the brill and sole fillets on a hot griddle pan, or flat pan placed on the barbecue. Cook the fillets for 3 minutes on each side. Serve with some crusty bread and the green sauce spooned over.
6
Carefully remove the seabass parcel from the barbecue and open up. Spoon the green sauce over and serve
Recipe uploaded with Shop'NCook for iPhone.
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