Cooked seabass on a wooden plate, served with herby shallot crumbs and coriander.

Steamed seabass with shallot crumbs and caper yoghurt sauce

Name: Steamed seabass with shallot crumbs and caper yoghurt sauce Recipe | NEFF IE
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Ingredients: 4 seabass fillets; 2 limes; extra virgin olive oil; 25 g fresh coriander; ¼ cup crispy shallots; 1 tbsp crack black pepper; 4 tbsp greek yoghurt; 1 tbsp capers with brine; 1 spring onion; 1 garlic clove; 1 lime zested; 1 lime juiced; salt

Romary Henry

@dudu_eats

Difficulty

Easy

Total time

20 min

Cooking time

7 min

Allergens:

greek yoghurt capers with brine

Imagine serving a dish that looks and tastes like it came straight from a gourmet restaurant, but you made it effortlessly in your own kitchen. Our Steamed Seabass with Shallot Crumbs and Caper Yoghurt Sauce recipe makes that dream a delicious reality. This isn't just any fish dish; it's a symphony of delicate, perfectly steamed seabass, elevated by the irresistible crunch of savoury shallot crumbs and brightened by a zesty caper yoghurt sauce. Get ready to discover how simple it is to create an elegant, flavour-packed meal that’s sure to impress.

Ingredients

3-4 Servings:

4 seabass fillets

2 limes

extra virgin olive oil

25 g fresh coriander

¼ cup crispy shallots

1 tbsp crack black pepper

4 tbsp greek yoghurt

1 tbsp capers with brine

1 spring onion

1 garlic clove

1 lime zested

1 lime juiced

salt

Instructions

Hand setting a modern oven's digital display to 200°C.

Step 1

Preheat the oven to 200°C Full Steam.

Wooden cutting board with raw fish fillets, baking tray, and various cooking ingredients on a kitchen counter.

Step 2

Grab a large baking tray and line it with baking paper.

Smiling woman in a green apron adds seasoning to a dish with a spoon in a kitchen.

Step 3

Season the seabass fillets with salt, pepper and a drizzle of olive oil, then place skin side down onto baking paper.

Baked fish fillets with lime slices on a metal baking tray in the oven.

Step 4

Finely slice the lime in rounds and place on top of the seabass fillets, then place into the oven to steam for 7 minutes.

Woman in a green apron tasting food with a spoon in a modern kitchen with green cabinets and built-in ovens.

Step 5

In the meantime, finely slice coriander and combine all the herby shallots crumb ingredients into a small bowl.

Then finely slice spring onions, grate garlic and combine the remaining ingredients for the caper yoghurt sauce, mixing until creamy.

Remove the seabass from the oven. Spread Yoghurt all over a serving plate, top with seabass fillets and cover the fillets in the herby shallot crumb. Finish with the slices of steamed lime and serve.

A modern built-in oven with a bowl of food inside, next to another oven, in a kitchen with wooden cabinets.

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