Ingredients:

• 180g – bassa fillet
• 100g – mashed Potatoes
• 60g – Artichoke
• 10g – Olives
• 10g – Garlic
• 10g – sun-dried Tomato
• 1g – Lemon rind
• 30g – seasoned flour
• 3g – chopped Parsley

Method:

1. Season the fish, dust in seasoned flour (flour with salt and pepper in it) and sear it in a hot pan.
2. Cook the fish further in an oven.
3. Grill the artichoke, olives and sun-dried tomatoes.
4. Make gremolata by blending lemon rind, chopped parsley and chopped garlic.
5. Arrange the fish on top of mash and put vegetables in the side.
6. Sprinkle lemon gremolata around the plate.

Recipe courtesy of Suresh Thampy