Sea bass with summer flavors

coriander leaves, peach, pepper, salt, ginger, sea bass, olive oil, lemon zest

Where the calories come from

4 servings

1 bunch of coriander leaves
4 peaches, peeled and diced
2 g of Timut pepper for its flavor and grapefruit aroma
2 pinches of salt
10 g of ginger
1.5 kg of gutted sea bass
10 cl of olive oil
1 g of Yuzu lemon zest preferably (ideally in the form of flavor pearls), otherwise lime.

1
Have the fishmonger prepare the sea bass: gutted, scaled, fins removed, and heads kept on. Make incisions on both sides of the fish. Tip: if using a barbecue, do not scale the fish. Opt for filleting the sea bass.
2
Chop the coriander and ginger together. Place part of this mixture inside the abdomen of the sea bass.
3
Peel and dice the peaches into small cubes.
4
Lightly salt your fish.
5
Brown the fish on a plancha or in a large frying pan with olive oil, inserting the coriander-ginger mixture into the incisions. Cook for 3 to 7 minutes on each side (depending on the size of the fish), or 3/4 minutes for fillets. Add a drizzle of olive oil during cooking if needed. Add the diced peaches and let them brown.
6
Plate the dish by adding a turn of the pepper mill with Timut pepper (or the equivalent by crushing pepper with a mortar and pestle) and Yuzu flavor pearls (1 tsp/person).