Cass Titcombe, head chef at London's Canteen's quick and easy recipe for a delicious fish meal.
Blanch parsley in boiling water for 30 secs and then refresh in ice-water. Drain parsley and squeeze out liquid. Place eggs yolks, anchovy fillets, garlic, mustard and lemon in a food process blend until smooth (about 1 min). Then slowly add oil which still continuing to blend until you a thick mayonnaise.
Take a whole seabass (gutted and scaled by your fishmonger) and season inside and out with salt and pepper. Score both sides of the fish 3-4 times then pour some olive oil on both sides. Place fish under hot grill for 2-3 min then place the fish on a metal tray inside a pre-heated oven (200c) for about 10 min, depending on size of fish. Serve with some green salad leaves and a large wedge of lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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