Chilean sea bass

Serves: 1 Chilean sea bass

Ingredients

1 tablespoon olive oil
Chilean sea bass fillet, skinned
Salt
White pepper, freshly ground
1/2 tablespoon fresh Italian parsley leaves, chopped
1/2 tablespoon fresh cilantro leaves, chopped
1/2 cup (120g) green tea soba noodles, cooked al-dente
3 baby patty pan sunburst squash, halved and roasted
3 red tear drop tomatoes, halved 2 teaspoon fresh chives bias-cut in 1.5cm (0.5 inch) lengths

Marinade:
1/2 cup (120ml) olive oil
1 cup (250ml) Cointreau
1/2 cup (120ml) fresh orange juice
1 tablespoon light soy sauce

Lobster orange broth:
1/4 cup (60ml) marinade
1 cup (250ml) water
1 teaspoon lobster base

Preparation

Marinade:
1- Combine oil, Cointreau, juice and soy in non-stick bowl add sea bass; coat; cover; refrigerate overnight.

Lobster orange broth:
1- Combine marinade and water in non-reactive saucepan over medium heat; boil for 5 minutes.
2- Stir in lobster base; cook 5 minutes; reserve.

1- Heat oven to 200°C (400°F).
2- Season fillet; dust bottom with herbs.
3- Heat oil in skillet; sear fillet 1-1/2 minutes each side.
4- Place skillet in oven; cook until done.
5- Heat noodles and vegetables; add broth; serve with fillet and scatter chives.