PAN FRIED SEA BASS WITH PRESERVED LEMONS

• Dish Type: Main
•  Serves: 4
•  Preparation time: 10 mins
•  Cooking time: 20 mins
•  Difficulty: Medium

Ingredients:

• 8 x Sea bass Fillets or whole fish
• Extra virgin Olive Oil
• Balsamic glaze
• Moroccan Preserved Lemons
• Rocket leaves
• Ciabatta bread

1. Rinse the sea bass in water, pat dry with kitchen towel, roll and stuff with the slices of preserved lemon.
2. If you are serving a salad or hot bread, now is the time to prepare them.
3. Heat a non stick or heavy pan, add a little olive oil and place the rolled fillets in the pan, roast for 10 minutes in a very hot oven (220C).
4. When cooked and lightly coloured remove from the oven.
5. Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).
6. Remove the pan from the heat and leave to finish cooking for a few minutes.
7. Pour some balsamic glaze into a spoon and lay fine lines of glaze across the plate.
8. Dress on a large hot plate, placing the fillet portions on top of one another.