Seabass special to make at home


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This month, Sous chef Leanne Robertson give us the secret to one of her favourite recipes from a popular Tigerlily Special, made with seasonal and locally sourced ingredients.  Its perfect for making at home when you feel like something a little bit special.  

Serves 4

4 Seabass fillets 
1 lemon
12 slices of ciabatta

Avocado purée
2 ripe avocado
Juice and zest of 1/2 lemon
2 drops of tobasco
1/4 bunch of coriander
2tbsp olive oil
Pinch of salt

Tomato salsa
250g plum tomato quartered, de-
seeded  and cut into thin strips
250g cherry tomato halves 
20g garlic finely chopped 
1 chilli deseeded and diced

1 lemon juiced and zested
40ml olive oil
15g chopped parsley 
Salt and pepper


1. For the salsa gently combine prepped tomatoes with chilli, parsley, garlic, lemon & olive oil and check seasoning

2. For the avocado purée Peel and stone the ripe avocadoes before putting in a powerful blender with the lemon juice, tabasco, olive oil, coriander and a pinch of salt. Blend until the puree is silky smooth (you might need to add a little water if the avocadoes are not ripe enough).

3. Fish...Make sure your fillets of fish are clean and properly descaled before using, trim and slice each fillet into 3 pieces Season the fillets with salt before pan searing skin side down with a table spoon of olive oil on a medium heat. Once the skin is crispy and lightly coloured (roughly 3 minutes) turn over the fish and cook for a further 1 minute (depending on the size of your fillet) and finish with a hit of lemon juice.

4. Lightly toast the ciabatta, spoon on the tomato salsa and plate the seabass on top, spoon a dollop of the avocado purée onto the side of the plate and using the back of your spoon swipe it across.  Finish with a hit of lemon zest and a drizzle of olive oil.

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