Lime & Ginger Seabass Served on Sauteed Spinach & Champ

The top chef at Pier 17 restaurant has joined our client’s Surf and Turf and Bucktrouts by using their recommended wines and fish choices from our pages, to create a gorgeous recipe for all you lovely readers out there. Or, If you want the ultimate experience and ambience and a rest from cooking this time around , then Just call them on 01481 720823 to book your table and savour this and other dishes .

The top chef at Pier 17 restaurant has joined our client’s Surf and Turf and Bucktrouts by using their recommended wines and fish choices from our pages, to create a gorgeous recipe for all you lovely readers out there. Or, If you want the ultimate experience and ambience and a rest from cooking this time around , then Just call them on  01481 720823  to  book your table and savour this and other dishes .

Lime & Ginger Seabass 

Served on Sautéed Spinach & Champ

(SERVES X 4)

Ingredients 

  • 4 x Fresh Large Fillets of Seabass
  • 125g Guernsey Salted Butter
  • 2 Peeled Stem Ginger Balls in Syrup – Finally diced
  • 2 x Limes – zested & Juice
  • 500g baby Leaf Spinach
  • 2 Spring Onions
  • 4 Large Maris Piper Potatoes
  • 2 Tspn Olive Oil
  • Grated Nutmeg
  • Salt, Pepper to taste 

Method

Champ:

Boil for 15-20 mins and crush the potatoes, Mix with olive oil and chives – Keep warm 

Spinach – Sauté in a little olive oil for 2-3 mins, add pinch Salt, Pepper and grated nutmeg – rest and cover. 

Seabass – Lightly Flour the Bass Fillets, and lay skin down in a hot pan with a little oil, keep skin side down for 2-3 mins. 

Turn the bass and add the butter, chopped stem ginger, ,lime juice and zest and pop on the oven for 3-4 mins (until cooked through)

Present the spinach & champ on a warm plate, and rest the seabass on top. 

Pour the juices and zest over the bass, serve with a wedge of lime