Tarhana and prawn covered seabass fillet

Tarhana and prawn covered seabass fillet served with baked vegetable
for garnish;
a big potato, 5 gr salt, a tomato, 3 gr black pepper seed, 120 gr fresh spinach, a piece garlic, half onion, 10 gr butter
Peel the potatoes and cut into 1,5 cm long slices. Shave the sides and fry them. Add salt and pepper. Chop the tomatoes width wise. You may want to shave off their bottom parts a bit so they stand. Remove the seeds. Crush the garlic and add to the tomatoes and add salt and pepper. In a pan sauté some spinach and onions and place on top.
for seabass;
600 gr seabass, 5 gr fresh basil, 2 pieces king prawn, 30 gr baby shrimp, 5 gr fresh thyme, 10 gr cream, a piece sun dried tomato, a piece garlic, 10 gr green olives, ½ lemon grass, 5 gr salt, a lemon,  5 gr black pepper seed, 20 gr Tarhana, 5 gr fresh coriender
       Boil the dried tomatoes in water and soften. Take out the sea bass fillets and wash. Once dry chop off bits from the ends and determine size. Remove the skin from the small parts you cut off and place in the mixer. Then add cream, garlic, lemon grass, basil, thyme, dried tomatoes, tarhana and the cocktail olives and blend till it becomes a thick paste. Add salt, black pepper, coriander and lemon to the fillets and then spread the mixture in the blender over them.
Cut the jumbo shrimps into rings and place over the sea bass. Then add salt and pepper on the shrimps. Before you place the fish in the oven, place the skin side down on a Teflon pan and cook for 3 minutes. Then place in a 180 degree pre-heated oven and cook for 10 minutes. Serve with the potato garnish and sauce.

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