Baked Sea with Cayenne Pepper and Date Palm Jaggery Emulsion

Ingredients:

Sea Bass Fillet – 200g

Cayenne Pepper – 1 Tea Spoon

Bay Leaves – 3 Pieces

Lime Juice – 1 Tea Spoon

Salt – To taste

Refined Oil – 25 ml

Dill Springs – 2 Pieces

Asparagus Spears – 2 Pieces

Date Palm Jaggery –  4 Table Spoon

Butter – 20 gram

Fish Stock – 3 Tea Spoon

Fennel Fronds and Tops (for garnish)

Methods:

Preheat an oven to 200 degree Celsius and marinate the fish with lime juice, chopped fennel and salt. Slit the the fillet and stuff with fresh date palm jiggery, chopped dill and half of the cayenne pepper. Cover the fillet with aluminum foil lined with the bay leaves and bake for minutes. Make an emulsion of butter, jaggery, fish stock and cayenne pepper, whisking them together. Sauté the asparagus spears in butter. Serve the fish with jaggery-cayenne emulsion and butter glazed asparagus.

Serve Hot