Crusted Seabass with Lemon, Mint and Parmesan

Name: Crusted Seabass with Lemon, Mint and Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 x 200 g Fillets seabass; 2 sprigs Thyme. finely chopped; 35 g Clover. at room temperature; 40 g Mascarpone cheese; 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

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Prep: 15 mins

Cook: 15 mins

Serves: 4

Italian Main Course

Ingredients

4 x 200 g Fillets seabass
2 sprigs Thyme. finely chopped
35 g Clover. at room temperature
40 g Mascarpone cheese
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

Accompaniment

Method

1
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.