Seabass with braised courgettes & Gochujang mayo
Cooking Instructions
- 1
Take your fish out of the fridge 10 mins before you cook it to bring it up to room temperature.
- 2
Stir the mayonnaise and gochujang together and refrigerate until ready to use.
- 3
Now cook the veg in a pan, heat the olive oil over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant.
- 4
Add the cherry tomatoes, garlic and courgette, red pepper then season and cook down for a few mins.
- 5
Pour in the lemon juice and simmer for 15 mins until the tomatoes and courgettes are collapsing. Set aside.
- 6
In another pan, heat the olive oil with the thyme in over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook until the skin is crisp.
- 7
Divide the vegetables between plates and top with the bass. Serve with the gochujang mayo and lemon wedges. pour olive oil over the dish.
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