Seabass with Courgettes and Bottarga
This dish of Seabass with Courgettes and Bottarga is wonderful. Bottarga is referred to as Mediterranean caviar and has an intense flavour, it is grated over this dish at the end.
Ingredients
- 2 x 200g seabass
- 1 tbs vegetable oil
Vegetables:
- 50ml olive oil
- 2 cloves garlic peeled and grated
- 2 courgettes, diced
- 1 small bunch basil
- few sprigs oregano
- 2 tomatoes diced
- 1 lemon juice and zest
To serve:
- 1 lemon zest only
- 1 piece bottarga
Method
Add olive oil into the pan and cook the fish skin-side down for 5-6 minutes, flip over and cook for a further 1-2 minutes.
To make the sauce heat a large frying pan and add the oil. Fry the garlic and courgettes with the oregano finish with the basil tomatoes and lemon.
To serve spoon the sauce onto a plate. Top with the fish, and zest over the lemon and grated bottarga.
Ingredients
- 2 x 200g seabass
- 1 tbs vegetable oil
Vegetables:
- 50ml olive oil
- 2 cloves garlic peeled and grated
- 2 courgettes, diced
- 1 small bunch basil
- few sprigs oregano
- 2 tomatoes diced
- 1 lemon juice and zest
To serve:
- 1 lemon zest only
- 1 piece bottarga
Method
Add olive oil into the pan and cook the fish skin-side down for 5-6 minutes, flip over and cook for a further 1-2 minutes.
To make the sauce heat a large frying pan and add the oil. Fry the garlic and courgettes with the oregano finish with the basil tomatoes and lemon.
To serve spoon the sauce onto a plate. Top with the fish, and zest over the lemon and grated bottarga.
