Roast Seabass Fillet with Pak Choi, Crab and Coriander Consomme
4 Sea bass Fillets
1 Head Pak Choi
100gr Fresh Corriander
200gr Crab Meat
500g Crab Stock
100g Ginger Sliced
1 Pinch Saffron
Place crab stock, ginger, half of the coriander and saffron in the pot and bring to the boil.
Simmer for 5 minutes and then add crab meat.
Season sea bass fillets and rub with olive oil.
Roast on hot oven for about 8 minutes.
Pan fry the pak choi and arrange in a deep dish.
Add crab consommé and place sea bass fillets on top of pak choi.
Garnish with a sprig of coriander and chopped coriander.