Griddled South Coast sea bass with Provençal vegetables and basil oil from esteemed Seven Park Place chef, William Drabble.
This week’s recipe comes courtesy of Great British Chefs.com and is a colourful Griddled Sea bass dish from renowned Mayfair-based chef, William Drabble.
Sea bass has become one of the must-have ingredients for fine-dining eateries in the UK. Perhaps the secret to its popularity is its meaty-like texture and subtle taste, which can accommodate many different ingredients and flavours.
In this recipe, William Drabble gives the fish a Gallic touch, serving with Provençal vegetables and a drizzling of basil oil for a light yet extravagant dinner, click through to the full recipe here.
For more recipes, news and films from Britain’s greatest chefs, visit Great British Chefs.com