GINGER LIME SEA BASS

Chilean sea bass topped with butter and seasoned with salt, Urfa red chilies, grated ginger, and lime zest. Baked at 425F for 10 minutes en papillote.

Serve with tri-coloured baby potatoes which have been boiled until soft, then topped with carmelised onions and baked alongside fish for 10 minutes, sliced fresh cucumbers, and Honeycrisp apple slices.

Enjoy with a glass of Alto Moncayo Garnacha.