A Medley of Sea Bass, Oysters and Asparagus (Sharing Platter for Lovers)

By Andrew Nutter from Good Food Live 

Servings: 2 

Level of difficulty: Intermediate
Preparation Time: 10 minutes
Cooking Time: 10 minutes 

Ingredients

2 sea bass (lapu lapu) fillets, each 170g, skin on but pin boned
4 fresh basil leaves
1 tbsp Olive oil
4 pieces of crostini
2 tbsp sun-blushed tomatoes
white truffle oil, to serve
For the asparagus:
4 spears of large green asparagus spears, blanched
4 slices Smoked salmon, 2 cut into thin strips, the remaining 2 left whole
For the dill oil:
1 tbsp Olive oil
½ tbsp Dill, chopped
Balsamic Vinegar, to drizzle
For the oyster salsa:
1 small shallot, finely chopped
1 tbsp red wine vinegar
1 tsp Sugar
2 oysters, shucked, washed and chopped 

Method

1. Set the oven to 180°C/gas 4. Take each sea bass (lapu lapu) fillet and make a few incisions into the skin, push some basil into each slit, then drizzle with olive oil.

2. Place the fish in a roasting pan and roast for about 4 minutes. Remove from oven.

3. Take each crostini and top with the sun blushed tomatoes. Place the sea bass (lapu lapu) on top. Reserve until ready to serve.

4. Mix the chopped dill and olive oil together. Take each spear of asparagus and roll in the dill oil, add vinegar and season to taste with salt and pepper. Wrap a strip of salmon in a spiral manner around each asparagus spear. Make little rosettes with the remaining uncut pieces of salmon.

5. To make the oyster salsa, mix together the chopped shallot, vinegar, sugar, oysters, salt and pepper.

6. To serve, reheat the sea bass (lapu lapu) in the oven for about 3 minutes, until hot and cooked through.

7. Arrange the asparagus, salmon and oyster salsa on the plate and serve immediately, with the hot sea bass (lapu lapu).

- Thank you Andrew for your recipe.  : )

Sea Bass )Lapu Lapu) with Salsa Verde

2 sea bass (lapu lapu) fillets (7-8 oz/200-225 g each)
a little olive oil
½ lemon, quartered
salt and freshly milled black pepper

For the salsa verde:
 
4 tinned anchovy fillets in oil, drained
1 tablespoon capers in vinegar, drained
1 teaspoon dry mustard powder
1 small clove garlic, crushed
1½ tablespoons lemon juice
6 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
salt and freshly milled black pepper

Begin by making the salsa verde. To start with, chop the anchovy fillets as small as possible and crush them to a paste in a mortar (if you haven’t got a mortar, a small bowl and the end of a rolling pin will do). Put the capers in a small sieve and rinse them under cold, running water to remove the vinegar they were preserved in. Dry them on kitchen paper and chop them as minutely as you can and add them to the anchovies. Next, add the mustard, garlic, lemon juice and some freshly milled black pepper and mix well. Now add the oil and chopped herbs, mix again so that all the ingredients are properly combined and check the taste to see how much salt to add.

To cook the fish, you need to pre-heat the grill to its highest setting for at least 10 minutes. Next, line a grill tray with kitchen foil, brush the fish fillets on both sides with olive oil and place them on the tray, flesh side up. Season with salt and freshly milled black pepper, then grill for 5-6 minutes, turning halfway, or until just cooked through. Serve straightaway with the salsa verde and the lemon wedges to squeeze over

- Thank you 'Baps .' for the awesome recipe.  : )

Quick Way to Enjoy Lapu Lapu (Sea Bass)?

"Sea bass my favourite fish .. just put some spring onions on top an some thin slice's off ginger a bit of oil an steam ,after about 20Min's it should be be done,,then put a sprinkle of soya sauce, hope he likes it sea bass..yum yum..."

- Thanks 'pokerpoker p' for your recipe.  : )