• 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Sea bass - cleaned, gutted (small)

  2. - and Scaled

  3. Salt and pepper

  4. 1/4 cup 59ml Olive oil

  5. 1/2 cup 55g / 1.9oz Carrot - julienne

  6. Parsnips and celery root

  7. 1/4 cup 59ml Walnuts - toasted and roughly

  8. 3 tablespoons 45ml Chervil leaves - plus extra

  9. - sprigs for garnish

  10. 2 tablespoons 30ml Champagne vinegar

  11. 1 teaspoon 5ml Walnut oil

Instructions Jump to Ingredients ↑

  1. Light grill or pre-heat grill. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil.

  2. In a bowl toss together julienne vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste.

  3. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin.

  4. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each;

  5. Garnish with chervil sprigs.


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