Category
Main
Ingredients
4 x 60g Wild Morecambe Seabass fillets 5 gs Salt5gs SugarZest of LemonOlive Oil
Instructions
- Mix together the Salt, Sugar and Lemon Zest,Carefully Score the skin of the seabass on each fillet 2 to 3 times,Evenly and carefully rub the salt mixture between the four fillets of seabass Cling film and leave to marinade for 20 minutes
- Once marinated, wash the seabass, pat dry and place onto soaked cedar wood (or baking tray),Put in the oven at 200C for 8 - 10 minutes until the fish is just cooked,Remove from the oven, leave to rest for 5 minutes, carefully blow torch the skin Serve
