Baked Seabass, Grilled Asparagus

Tomato Salad

Chef’s Quote: Modern day football changing with training and tactics, fish is the better option than pasta.  It’s high on protein and omega3, low on fat and heavy carbs, so ideal for pre match meal.  Come on AN dún

Serves 4:

Ingredients:

4 fillets of Seabass x 250g, scaled & bones removed

28 Asparagus Spears

2 large Beef Tomatoes

1 Lemon

1 tbsp Olive Oil

1 Shallot chopped

1 tbsp Chopped Chives

1 tbsp Sea Salt & Milled Pepper

1 tbsp Balsamic Vinegar

1 Bowl of Salad

Method:

• Lightly score the skin on the Seabass and season with a little Sea Salt & Pepper, squeeze the juice of half the Lemon on the Bass.
• Put the Tomatoes in boiling water scored for 1 minute and then put the Tomatoes into iced water to remove the skin.
• Cut the Tomatoes in four and remove the seeds, dice the Tomato flesh quite small and season with Salt & Pepper, mix in the Chives, Olive Oil & Balsamic Vinegar to create the Tomato Salad.
• Blanch the Asparagus in boiling salted water for 1 minute and remove onto a tray, season with Salt & Pepper, Olive Oil and grill on a non stick grill ridged pan until coloured.
• Put the Seabass on greaseproof paper on a tray and bake at 170 degrees centigrade for 3 – 4 minutes.
• Arrange the Asparagus fanned on each warm plate, spoon the Tomato Salad around and place the Sea Bass on the Asparagus, garnish with a little organic Salad.