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Recipes By Mesimeri

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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