Recipes

Peppered Seabass With Lemon rice pilaf

2 whole Seabass butter flied

Olive oil

Cracked black pepper and sea salt

For Lemon rice pilaf

2 - Tablespoon olive oil

1 medium onion, chopped

1 ½ cup long - grain rice

3 cups chicken stock

2 tablespoon lemon juice or juice of one fresh lemon

3 - tablespoon fresh chopped parsley

Crack pepper and sea salt

To make the pilaf, heat oil in a saucepan over medium heat.

Add the onions and cook for two minutes. Add the rice and cook for two minutes. Add the stock to the pan and cook for 10 – 12 minutes or until all the stock has been absorbed. Stir through the lemon juice and parsley, pepper and sea salt.

While the pilaf is cooking, brush the Seabass with oil, sprinkle with pepper and sea salt, heat the frying pan over high heat and cook Seabass for 2 - 3 minutes on each side or until it has crisp skin and is

cooked through, serve with lemon pilaf

Serves 2