Kieran Reekie makes sea bass the perfect dinner party dish, serving up modern Australian food with a European twist.

Ingredients:

Serves 6

  • 6 pcs 200g Suzuki Sea Bass, skin on
  • 6 small Moreton Bay Bugs
  • 6 balls bocconcini
  • 6 sprigs fresh oregano
  • 6 med vine-ripened truss tomatoes, peeled
  • 120mls vinaigrette
  • 3 Baby Cos, washed
  • 6 tblspns pesto oil
  • 6 tsp aged balsamic
  • 6 knobs butter

Method:

Remove shell from bugs and seal in a large non-stick pan using as little oil as possible, then bake softly at 160°C until just cooked through (5mins) then chill.

To prepare Caprese salad

Slice each tomato into two thick pieces, slice bocconcini and lay evenly on each tomato slice. Do the same with the bug meat and the oregano, season each slice then dress with vinaigrette and place one on top of the other.

To cook sea bass:

In a heavy pan heat about 5ml oil and place the sea bass skin side down then place in the oven for about 4 mins at 200¡ÆC. When cooked remove from pan and drain oil, add butter and cos leaves and saute until soft.

To plate:

Draw a line on the dinner plate with the aged balsamic and place the Caprese salad on the line, dress the caprese with pesto oil. Next to the salad place the saute cos then place the fish on top. Serve.