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INGREDIENTS
4 seabass fillets
2 limes
1 Tbsp extra virgin olive oil
Herby Shallot Crumb:
25g fresh coriander
¼ cup crispy shallots
1 Tbsp extra virgin olive oil
Pinch of flaky salt
1 Tsp crack black pepper
Caper Yoghurt Sauce:
4 Tbsp Greek yoghurt
1 Tbsp capers with brine
1 spring onion
1 garlic clove
1 lime zested
1 lime juiced
1 Tbsp extra virgin olive oil
ALLERGENES HIGHLIGHTED IN BOLD
Preheat the oven to 200°C Full Steam
Our Full Steam Oven combines all of the heating modes of a full-featured oven with those of a steam cooker, all in one appliance.
Find out moreGrab a large baking tray and line it with baking paper
Season the seabass fillets with salt, pepper and a drizzle of olive oil, then place skin side down onto baking paper
Finely slice the lime in rounds and place on top of the seabass fillets, then place into the oven to steam for 7 minutes.
In the meantime, finely slice coriander and combine all the herby shallots crumb ingredients into a small bowl
Then finely slice spring onions, grate garlic and combine the remaining ingredients for the caper yoghurt sauce, mixing until creamy.
Remove the seabass from the oven. Spread Yoghurt all over a serving plate, top with seabass fillets and cover the fillets in the herby shallot crumb. Finish with the slices of steamed lime and serve.