Middle_Eastern
Middle Eastern - Seafood Dishes
Ali Nazik Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 large aubergines
- • 400g sea bass fillets, cut into 4 portions
- • 250g thick strained yogurt
- • 2 cloves garlic, crushed with a pinch of salt
- • 3 tbsp butter
- • 1 tbsp olive oil
- • 1 tsp Aleppo pepper flakes
- • 1 lemon, juiced
Preparation Steps
1
Phase 1
Grill the aubergines over a flame, turning, until collapsed and smoky, about 20 minutes; peel and drain the flesh.
2
Phase 2
Chop the aubergine and beat with the yogurt, garlic, and half the lemon juice; spread over a platter.
3
Phase 3
Sear the sea bass in the olive oil skin-side down for 4 minutes, then flip for 1 minute.
4
Phase 4
Melt the butter until nut brown and stir in the Aleppo pepper.
5
Phase 5
Lay the fish on the aubergine, pour the pepper butter over, and finish with the remaining lemon juice.