Wild Sea Bass With Roasted Pink Fir Potatoes And Cucumber & Coriander Lime Salad For 2

Oven-roasted line-caught seabass – light and fresh cucumber and herb salad with a hint of lime.  Roasting the spring onions brings out the sweeter flavors and adds a slightly charred note to the complete dish – Asian influenced with the lemongrass and chili. Try the unique flavor of the Wild Sea Bass dish on a recipe box for 2.

Note From Chef Spencer Westcott This line caught Cornish sea bass has a unique flavour. The Asian flavours with the sweet flesh make a perfect combination.
Artisan ingredients included:
  • 1 1.2-1.5kg Wild Sea Bass From Brixham Fish Market Devon
  • 4 Limes
  • 1 Cucumber
  • 1  Bunch Coriander
  • 2 Red Chillies
  • 2 Sticks Lemon Grass
  • 1 Bunch Spring Onions
  • 500g French Pink Fir Potatoes
From Your Cupboard:
  • Olive Oil
  • Sea salt
  • Freshly-ground black pepper
  • Soy Sauce (If desired)

How Many People For Dinner

2
4
Select Number of Guests and Click 'Add To Basket'

£39.00

ORDER NOW FOR FREE DELIVERY ON SATURDAY 20TH MARCH

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.

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Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott

Allergens

 

Fish
Soya

We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.

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