Sea Bass Fillets with Melon

Ingredients

• 400 g sea bass fillet (fillet height about 4–5 cm)
• flour (for dusting)
• 20 g butter
• Salt
• Pepper
• 1 Organic lemon
• 1 small bunch basil
• 3 tbsp olive oil
• a pinch of salt
• a pinch of chili
• 1 small watermelon
• oil
• coarse Sea salt
• Coarse white pepper

Instructions

1. 1.

   Remove any possible cartilaginous backbone from the fish and portion each serving into a 4–5 cm tall piece.

2. 2.

   Dust the fish pieces with flour and brown them twice for 5 minutes on low heat in butter. Season with salt and pepper only after cooking.

3. 3.

   Grate the lemon zest and squeeze out the juice.

4. 4.

   Combine basil, olive oil, lemon juice and zest; blend finely. Salt and add noticeable chili.

5. 5.

   Preheat the plates.

6. 6.

   Slice the watermelon into 1–2 cm thick strips, leaving the green rind on. Brush the flesh with oil and grill briefly but hot to create dark streaks. Season with sea salt and white pepper.

7. 7.

   Arrange the grilled melon slices on plates, place the fish on top, and drizzle the basil oil decoratively.