Anna Brown shows us how to cook Limoncello Sea Bass
Limoncello Sea Bass
8 seabass fillets
zest 1 lemon
¼ cup limoncello
juice 1 lemon
¼ cup good extra virgin olive oil
salt and pepper
Sauce
125 ml white wine vinegar
¼ cup sugar
3cm chopped ginger
1 chilli
zest 1 lemon
2 finely sliced spring onions
2 tbs. limoncello
Method
Skin and pin bone the bass fillets.
Combine lemon zest, limoncello, lemon juice oil salt and pepper and marinade fish for at least one hour. Grill/pan fry for 3 minutes on each side.
Place the wine vinegar, sugar, ginger and chilli and lemon zest in a saucepan and boil for 5 minutes.
Add spring onion and limoncello season and serve with the fillet.