Erev Sharing Feast – Whole baked seabass,lemon & ginger marinade
Thank you so much for ordering our Erev Sharing Kit. We are excited to include our favourite small plates, hummus dish, soft pita, a challah loaf, DIY babka and our seabass marinated in lemon and ginger.
This kit is actually really easy. The babka is really fun to shape, prove and bake and the rest of the kit is all about simple cooking, reheating and assembly. Have a read of this overview of how to use the kit and then check out the individual instructions for each component on the next pages.
1. We recommend making the babka kit in the morning so that it is ready for dessert in the evening. It is best served slightly warm with a large scoop of ice cream (not included) – we love pistachio!
2. About an hour before dinner, line a baking tray with some baking parchment. Take the seabass fillets out of the vac pac bag and lay separately onto the baking parchment. Cover the fillets with the marinade and drizzle with a little olive oil. Season with a sprinkle of salt. Pre heat the oven to 170C.
3. About 45 minutes before dinner assemble the three salad dishes – these salads are best served room temperature so are totally fine to plate up and leave out of the fridge until dinner.
4. Warm the fish tagine mix in a pan on a low heat on the stove and once hot leave to the side.
5. About 15 minutes before dinner place the tray with the seabass into the oven. Check the fish after 10 minutes. You can cut into the thickest part of the fillet to see if it is cooked. It should still be slightly translucent at the very centre
but not look raw.
6. While the seabass is cooking you can spread the hummus onto two plates using a spoon to leave a well in the centre for the fish tagine mix. Spoon the warm fish tagine mix into the centre and top with chopped dill and a drizzle of harissa oil.
7. Once the fish is cooked, transfer to a warm serving dish and scatter some sliced basil leaves on top and a drizzle of olive oil.
8. Put a small bowl or pan of boiling water in the oven and put the challah and pita in the oven for a few minutes to warm (the water creates moisture in the oven and stops the bread from drying out).
9. Take the bread out of the oven and serve alongside the sharing plates, hummus, seabass and condiments. Switch the oven to the lowest setting.
10. About ten minutes before dessert put the babka in the oven to warm slightly and turn off the oven – you can cover with foil to stop it from drying out. Slice and serve with ice cream.