Baked Seabass with a Lemon Herb Crust and Beetroot Salsa

Submitted By:
ahharashley


Background Info:
This recipe is given to me by a Polish friend. The fresh herbs and the lemon goes well with the seabass. The beetroot salsa add colour, flavour and freshness to the dish. No. of Servings:
2 Preparation time:
30min(s) Course:
Main Cooking time:
20min(s) Cooking Instructions:
1. Place the 4 seabass fillet ( skin side down)in a rectangular ovenproof dish. Sprinkle with salt and pepper. Brush with melted butter on both sides.
2. Mix basil, parsley, garlic, breadcrumb, chilli, lemon juice and zest, and butter together. Season with salt and pepper.
3. Divide the herb mixture into 4 and place the mixture on the seabass fillet. Drizzle with a little more melted butter if necessary.
4. Place the seabass in the oven Gas Mark 5/190C/375F for 20 minutes until the herb crust is golden brown and crispy.
5. To make the salsa, peel and grate beetroot. Peel and core and grate the apple. Whisk together oil, vinegar, soy sauce and honey together. Pour the dressing over the grate beetroot and apple. Sprinkle with chopped dill.
6. Serve the seabass fillets hot with beetroot salsa.