Roasted seabass with Dulciz confit
The roasted seabass pairs beautifully with the Dulciz Duo confit. The intense sweetness of the confit perfectly complements the delicate flavour of the fish, creating a harmonious balance on the palate. Meanwhile, the salty notes of the samphire provide a pleasant contrast, rounding off the dish and enhancing its overall depth of flavour. Together, these elements result in an exceptionally flavourful dish.
-Dulciz-700.avif)
Ingredients for 2:
180 g Dulciz Duo
2 Boneless Fillets of Seabass
Handful of Samphire
Shaved Fennel
Olive Oil
Method:
Season and then roast the Seabass in a little olive oil on the skin side down for 4-5 minutes until the skin is nice and crispy.
Turn over and allow the fish to finish cooking in the same pan.
Shave the fennel very thinly on a mandolin or by hand and place into a small bowl.
Put the samphire into a small bowl and cover with boiling water for 1 minute.
Remove the samphire, drain and add to the fennel, mix well and season with a little Olive Oil.
Place the fennel and samphire mixture into the middle of a hot plate, place the Seabass on top and finally finish with a small bunch of the Dulciz confit.
