Sea bass with green beans and sun-dried tomatoes recipe
Adam Townsley, group executive chef at Bistrot Pierre, whips up the perfect winter dish to warm those cockles.
Ingredients
- 60g green beans
- 1 sea bass fillet
- 50g sun-dried tomatoes
- 5g torn basil leaves
- 3 lemons
- 5g garlic
- 10g lemon zest
- 15ml fresh lemon juice
- 5g finely-chopped parsley
- 80ml olive oil
- 1g salt
- 20g finely-chopped capers
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