Seabass and Crispy Crab Cake

Preparation:

1. Defrost the seabass & crabmeat
2. Defrost the mash
3. Peel & finely slice the courgette
4. Blanch the tomato, remove the skin & seeds
5. Finely chop the basil
6. Finely chop the chives
7. Finely dice the shallots
8. Zest the lemon
9. Peel the new potatoes

Method:

1. Mix together the crab and mash potato, add some chives and seasoning - pane in the panko and sesame seeds
2. Dice the tomatoes and mix with the shallot, basil and olive oil - season
3. Bring the new potatoes to the boil and cook until tender - drain
4. Crush the potatoes with some butter, season and stir through some chives
5. Heat a pan and sear the bass skin side down for one minute, turn and remove from the heat
6. Deep fry the crab cake at 180°C until golden - drain onto a papered tray
7. Gently warm the tomato dressing
8. Warm the courgettes with the lemon on a hot tray.
9. Bring together on a dish and garnish with the red basil and crispy crab - serve!