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
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
200g Sea Bass
25g Broccoli Florets
30g Edamame Beans
30g Celery Stick
10g Alfa Alfa
5g Micro Herbs
15ml Olive Oil
Salt & Pepper to Taste
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.