With the help of our Executive Head Chef Andrew Soddy, learn how to best cook Sea Bass at L'Horizon Beach Hotel & Spa.
May is officially here and it is an exciting month as our Terrace re-opened on 3rd May, marking the start of the summer season. We’re in the second year of our refurbished Terrace and we plan for it to be bigger and better in every way. We have a fantastic new cocktail menu that is full of some refreshing creations, we look forward to seeing you there! We also have some exclusive Champagne events lined up for the summer with live music, more details to follow shortly so watch this space.
To start the season I wanted to introduce you to a light fish dish that is perfect to enjoy in the sun with friends…
Served with Jersey Royals and citrus asparagus
- Sea bass fillet, 200g
- 4 spears asparagus
- 1 lemon
- 1 tbs sugar
- 6 Jersey Royals, crushed
- 1 tbsp olive oil
- Knob of butter
- Salt and pepper
Pan fry the sea bass in olive oil, salt and pepper for 4-5 minutes on the skin side down until crispy.
Add the butter onto the flesh side and wait for it to froth up.
Take it out and leave it to rest.
Cook the Jersey Royals for 15 - 20 minutes in boiling water until tender.
Blanch the asparagus in boiling water for 2 minutes.
Drizzle the lemon zest and juice over te asparagus.
Enjoy on a summers day with a glas of rosé.
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