Griddled Seasbass & prawns with a lemon and garlic sauce ,courgette cakes and rice.

Ingredients
One large seabass fillet per person
One packet of prawns
Two chicken stock pots
Mediterranean herbs mix
Garlic cloves ( I used three)
Garlic granules
One Lemon ,zest and juice of
One egg
One courgette
Two shallots or one onion
Panko breadcrumbs
Basmati rice
Black pepper
Flour
Salt

Method
Get your rice on first, one cup of rice to one and a half cups of cold water, with one chicken stock pot mixed through.Bring to the boil ,cover with a lid once all the liquid is gone and you see holes in the rice ,keep on the ring and turn off your heat. Do not touch your rice until ready to serve. When you are ready to serve simply run a fork through and you will have the fluffiest rice!

Next
Courgette cakes
Grate your courgette and shallots ,add one egg, some garlic granules, and a good shake of panko breadcrumbs. Mix it all together and form into small flat shapes and pop in the fridge for a few minutes to set.
When they have firmed a little, place them into your airfryer at 200 for approx twenty minutes, spraying with oil and turning over once after ten minutes.

Seabass
Dry your fish then dust the fillets with a small bit of flour,garlic granules, pepper and salt and place on a griddle pan with some oil approx three minutes each side and then remove from the pan.
Now add one chicken stock pot with approx 400ml of water to the pan and deglaze it and add the chopped garlic, mediterrenean herbs,zest of lemon and juice of the lemon and let this bubble away to form a delicate sauce.
Add your prawns to the sauce and cook until they are pink and cooked through.

For the final few minutes add your seabass fillets back into the sauce and prawns and allow all the juices to infuse into the fish. Squeeze a little more lemon, add a pinch of salt and black pepper and serve with your rice and courgette cakes.


This dish takes approx thirty minutes and is bursting with flavour, it would work really well with roasted baby potatoes too.