Ingredients
For the lemon dressing:
- 120ml lemon juice 1 tbsp honey
- 3 whole lemons, peeled and quartered
- 3 tbsp olive oil
- 1⁄2 lemon, zested
- 1 spring onion, thinly sliced
- A bunch of coriander, chopped
- Pinch of chili powder
- Salt and pepper
For the avocado purée:
- 2 ripe avocados
- 1⁄2 lemon, juiced
- 2 drops of tabasco
- 2 tbsp olive oil
- Few sprigs of coriander
Instructions
For the lemon dressing:
In a small saucepan add the lemon juice, honey and the quartered lemons (do not remove the pips). Leave to simmer on a low heat for approximately 40 minutes. Once the juice has reduced by half, pass through a sieve. In a small mixing bowl whisk together the olive oil
and lemon paste. To complete the dressing incorporate the lemon zest, sliced spring onion, chopped coriander, and chilli powder.
Season to taste.
For the avocado purée:
Peel and stone the ripe avocados. Place the avocados in a blender with the lemon juice, Tabasco, olive oil, coriander and a pinch of salt.
Blend until the purée is smooth (you might need to add a little water if the avocados are not ripe enough).
For the sea bass and courgette:
Make sure the fillets of fish are clean and properly descaled before using. Season the fillets with salt. Sear the fish skin side down in a pan with
a tablespoon of olive oil on a medium heat. Once the skin is crispy and lightly coloured (roughly 3 minutes) turn the fish over and cook for a further 1 minute (depending on the size of the fillet).
In the same pan, sear the courgette for a couple of minutes and deglaze with water. Once the water has completely evaporated, the courgette should be tender and cooked throughout.
Peel, stone and segment the avocado. Pan sear each segment carefully in a lightly oiled pan. Once the avocado segments are coloured
on each side remove from the pan.
Delicately plate all the ingredients.
Enjoy!
