Recipe Tip: Fish: Seabass with Lemon and Thyme Butter and Polenta - Falstaff

Instructions

1. Step 1

   If the seabass fillets are frozen, defrost slowly and pat with a cloth. Salt and pepper the fillets, place four fillets on a plate and sprinkle with rosemary, thyme and garlic cloves.

2. Step 2

   Then cover each with a second fillet.

3. Step 3

   Place the four double fillets on a baking tray coated with olive oil, drizzle with olive oil and roast in a 180 °C oven for 10-12 minutes.

4. Step 4

   In a pan, reduce white wine by half, stir in lemon juice. Remove the sauce from the heat, stir in the pieces of butter and finally add the thyme.

5. Step 5

   Cook the polenta in the stock with the herb sprigs over a low heat, stirring until soft. Season with herbs, salt and pepper, place on a baking tray, smooth down and leave to cool.

6. Step 6

   Cut the polenta into pieces and fry in butter until golden brown.

7. Step 7

   Boil the beetroot briefly and serve whole. Cut aubergine into very thin slices and deep fry them.

8. Step 8

   Briefly fry the mini fennel hearts and cut in half.

9. Step 9

   Arrange the fish with lemon thyme butter and fresh herbs and serve with the polenta slices. Place the vegetables around.

10. Step 10

    Mediterranean Fish Stew Club Prosper Montagné presents a Mediterranean recipe by Robert Speth. Fish

11. Step 11

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12. Step 12

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13. Step 13

    Fig and Goat Cheese Tart with Rosemary and Honey This fig and goat cheese tart is very versatile and can be topped with fruit, vegetables, meat or fish. Figs

14. Step 14

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