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Recipes By Mesimeri

Sea Bass Fillet with Asparagus, Baby Potatoes, Baby Carrots, and Extra Virgin Olive Oil

Sea Bass Fillet with MESIMERI Juice

Sea bass fillet with asparagus, baby potatoes, baby carrots, fresh herbs, and extra virgin olive oil MESIMERI

INGREDIENTS:

  • Extra virgin olive oil MESIMERI
  • 1 sea bass fillet
  • 3 asparagus spears
  • 5 baby potatoes
  • 4 baby carrots
  • 1/2 bunch of parsley
  • Salt flakes
  • Pepper

For the Ouzo Vinaigrette, you will need:

  • 90 ml MESIMERI EVOO
  • 90 ml sunflower oil
  • 20g soy sauce
  • 20g Dijon mustard
  • Juice of 1 lemon
  • 50 ml ouzo
  • 3g tarragon
  • 3g spring onion
  • Salt
  • Pepper

INSTRUCTIONS:

  • Boil the asparagus spears, baby potatoes, and baby carrots.
  • Cut the fish into fillets.
  • Remove any bones, season with salt and pepper, and place it in a hot pan with the skin side down.
  • After 2 minutes, flip the fish and cook for another 2-3 minutes until done.
  • Serve the fish on a plate with the vegetables.
  • Pour the ouzo vinaigrette over the dish and finish with MESIMERI EVOO.

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