for 4 person

Salad

1 tin	chickpeas (approx. 400 g), rinsed, drained
300 g	celery, thinly sliced, greens set aside
250 g	strawberry, sliced
3 tbsp	olive oil
1	lime, rinsed with hot water; use grated zest and juice
¼ tsp	salt
a little	Tasmanian pepper

Fish parcels

4	sea bass (organic), filleted by the fishmonger, skin removed
2 tbsp	lemon juice
¼ tsp	salt
a little	Tasmanian pepper
½ bunch	basil

To fry

1 tbsp

peanut oil

How it's done

Salad

Mix the chickpeas, celery and strawberries. Add the oil, lime zest and lime juice, mix and season.

Fish parcels

Place the fish fillets on the work surface, drizzle with lemon juice, season. Arrange approx. 4 basil leaves on top of each fillet, roll up and secure with toothpicks.

To fry

Heat the oil in a large non-stick frying pan, reduce the heat. Fry the fish parcels for approx. 1 1/2 mins. on each side, serve with the salad.

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