CookbookFood

Reprise the Savour: Seabass Fillet

Craving for a dine-out, but not in the mood for a dress up to go out? Well, fret no more. This issue, we’ve got you covered in the kitchen. We have the sumptuous recipes from the city’s renowned restaurants, allowing you to recreate the well-loved dishes you think you’d only taste in the diner. Our favourite restaurants Legends, LakeView and Casa de Tapas at the Dubai Creek & Golf Club shared with us three recipes that will make you us for another serving, while RIVA, our weekend hang-out spot in Palm Jumeirah, gave us a mouthwatering dessert recipe.

The newly refurbished restaurant in Dubai Creek & Golf Club, LakeView, gives us a succulent seafood dish that is easy to concoct at home.

Serving: for one

Ingredients:

200g Sea Bass

25g Broccoli Florets

25g Cauliflower

30g Edamame Beans

100g Potato

30g Celery Stick

30g Pesto

10g Alfa Alfa

5g Micro Herbs

15ml Olive Oil

10g Butter

Salt & Pepper to Taste

Method

Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside.

Put the potatoes in cold salted water, bring to a boil and simmer until well cooked.

Boil the Broccoli and Cauliflower, rinse in cold water and keep aside.

Add Olive oil to a non-stick frying pan. When hot sauté the cauliflower and broccoli florets, add in the Edamame and drizzle with pesto, top it with Alfa Alfa and micro herbs.