Serves 4:
- 400g of seabass fillets
- 4 tablespoons approx. of breadcrumbs
- 1 tablespoon of grated parmesan or pecorino cheese
- Sesame seeds
- Pollen
- Honeydew honey
- Extra virgin olive oil, salt and pepper to taste
- Oregano and marjoram as preferred (optional)
- Pachino cherry tomatoes to garnish
Method:
Prepare the crumb mixture with breadcrumbs, sesame seeds, oil, salt and pepper. Add oregano and marjoram as preferred (optional).
Cover the seabass with the crumb mixture and bake in a non-stick ovenproof dish with a drizzle of oil until golden. Add a few teaspoons of honeydew honey and a sprinkling of pollen. Serve garnished with the Pachino cherry tomatoes, honeydew honey and pollen.
