• RECIPES

Recipe Directions

For the cucumber salad:

1. Add the cucumber, the red onion, the red pepper and the sesame seeds in a bowl.

2. In another jar, mix the rice vinegar, the honey, the sesame oil, the red pepper flakes and the sea salt.

3. Add the dressing to the bowl with the cucumber and mix. Serve immediately or cover and let it in the fridge for an hour or two to incorporate all the flavors.

For the sea bass:

1. In a large bowl, mix the flour, the salt and the pepper. In a shallow bowl, whisk the egg. Combine the toast and the semolina in another shallow dish.

2. Preparing 1 fillet at a time, first dip the fillets in the flour, then in the egg and finally dip in the toast mixture. Repeat the process with the other fillet, in the flour mixture, in the egg and in the toast mixture.

3. Place the fillets in an rectangular roaster lined with greaseproof paper. Sprinkle the fillets with the olive oil and bake for 15 minutes in a preheated oven at 200 °C. Serve our fillets with cucumber salad.