Grilled Fillet of Sea Bass
Grilled Fillet of Sea Bass, scented with Garlic & Rosemary and served with Carrot and Orange Puree
20 minutes Easy
Castell Howell Product Codes
- Sea Bass Fillets (28907)
(Large, chunky fillet cut into supremes)
- Carrot & Orange Chutney (72753)
- Creme Fraiche (85127)
- 20g Fresh Rosemary (1387)
- Halen Mon Sea Salt with Garlic (95643)
- Pink Peppercorns (82015)
- Castillo Olive Oil (49111)
- Cup Mushrooms (5874)
- Asparagus Tips (99062)
Preheat the oven to 190C/Gas 5
Warm the chutney through and blend until smooth with the creme fraiche. Pass through a sieve until a fine texture is achieved.
Score the sea bass and with Halen Mon salt and brush with oil. Place onto a bed of rosemary and onto a baking tray.
Bake for 8-10 minutes and finish under a hot grill, until cooked through.
Remove from the oven and allow to rest for a minute before serving.
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