4
Seabass fillets, skin removed 1 1/2 C Red onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C Kalamata olives, sliced 1 tsp Dried oregano Kosher Salt (to taste) Red Pepper Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)
We followed these haggis bon bons with
a seabass fillet stuffed with crab and prawn, served on smoked salmon mash with asparagus & caper butter.
Not exact matches
Great dishes on the menu here include the spicy steamed
fillet seabass flavoured with lemongrass, fresh lime juice and crushed chilli, and the Phuket speciality yellow crab curry.
I suggest the Kettyle Beef, the Seared
Fillet of
Seabass, or the Gressingman Duck Breast, all are sensational.