2 sea bass filets – the zest of : 1 orange, 1 lime, 1 lemon, half a grapefruit – 2 eggs beaten – 70g of panko breadcrumbs – 70g of flour - 500g of frozen petits pois – 1 shallot (diced) – 2 handful of fresh mint – 1 tbsp of mascarpone.
Preheat your oven to 200°.
Arrange 3 plates: 1 with the zest and panko, 1 with the flour and 1 with the eggs.
Coat each filet in flour, dip in eggs then coat with zest mixture.
Line a baking tray and cook the filets for 10 minutes.
Meanwhile, in a pan, fry the shallot in a little bit of olive oil for 1 minute.
Add the petits pois and cook for a further 5 minutes.
Transfer the petits pois in a plastic bowl with the mascarpone and the mint and purée with a hand blender.
Serve with the zesty filets.
6 fresh apricots (pitted) – 50g of brown caster sugar – 15cl of water – 1 tbsp of orange blossom water.
Using a hand blender, purée the apricots.
In a saucepan, gently heat the purée with the water and sugar.
Cook for 5-7 minutes.
Add the orange blossom, combine well and leave it to cool down.
Put the preparation in a freezer-proof container.
Set aside in the freezer for 2-3 hours.
Stir every 30 minutes with a fork.