Crusted Seabass with Lemon, Mint and Parmesan Recipe at MyDish

Crusted Seabass with Lemon, Mint and Parmesan

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Method

  • 1. Pre-heat the oven to 190C, 175 fan, gas 5.

  • 2. For the paste mix together the thyme, Clover, mascarpone and season.

  • 3. Then make the crumb topping by combining the breadcrumbs, Parmesan, lemon zest, mint, melted Clover and the water. Mix until well combined. Set aside.

  • 4. Lay out the seabass fillets onto a lightly Clover greased baking tray, skin side down. Spread the creamy topping evenly over the fish fillets. Sprinkle over the breadcrumb topping and press down to stick. Bake for 15 minutes in the oven and serve with new potatoes and shredded runner beans smothered in plenty of Clover.

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    Ingredients

    • 4 x 200 g Fillets seabass
    • PASTE
    • 2 sprigs Thyme. finely chopped
    • 35 g Clover. at room temperature
    • 40 g Mascarpone cheese
    • CRUMB
    • 100 g Fresh breadcrumbs
    • 20 g Finely grated Parmesan
    • 0.5 Zest of lemon
    • 4 sprigs Mint. leaves only shredded
    • 20 g Clover. melted
    • 2 tbsp. Water
    • to taste Salt and freshly ground black pepper

    By Views 1551  Added Wed Sep 23 2009

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