Ingredients
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2 Sea Bass fillets (without the skin)
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1 teaspoon teaspoon dill, finely chopped
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Zest of ½ a lemon
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Juice of 1 lemon
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Salt
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1 cup of all-purpose flour
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1/2 cup cornflour
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Cooking oil
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Ingredients for the Aubergine Dip:
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2 aubergines (without the skin)
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1 Florina pepper, diced
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100 g Feta cheese
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1 teaspoon fresh coriander, finely chopped
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1 teaspoon fresh parsley, finely chopped
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1/2 teaspoon sweet paprika
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1 tablespoons olive oil
Instructions
Purchase the cleaned fresh Sea Bass fillets from one of the Blue Island Fish Markets
Cut the fish fillets into strips and marinate them with the dill, salt, lemon juice and lemon zest.
Mix the flour and cornflour in a bowl. Thoroughly coat the fish fillets with the flour mixture. Fry in hot oil for 2 minutes on each side until golden brown.
for the Aubergine Dip:
Pierce the aubergines with a knife and bake them in the oven at 200°C for 25 – 30 minutes. Then peel and mash them. Put them in a bowl and add the pepper, Feta cheese, coriander, parsley, paprika and olive oil. Mix all the ingredients and stir well.
Serve the Sea Bass fingers together with the aubergine dip.
Bon appétit!
From Chef Noel Christo Bassil
