Ingredients

• 180g - bassa fillet
• 100g - mashed potatoes
• 60g - artichoke
• 10g - olives
• 10g - garlic
• 10g - sun-dried tomato
• 1g - lemon rind
• 30g - seasoned flour
• 3g - chopped parsley

How to Make Bassa Fillet

• Season the fish, dust in seasoned flour (flour with salt and pepper in it) and sear it in a hot pan.
• Cook the fish further in an oven.
• Grill the artichoke, olives and sun-dried tomatoes.
• Make gremolata by blending lemon rind, chopped parsley and chopped garlic.
• Arrange the fish on top of mash and put vegetables in the side.
• Sprinkle lemon gremolata around the plate.