Chilean sea bass

For 1 chilean sea bass

Ingredients

1 Tbsp olive oil
Chilean sea bass fillet, skinned
Salt
White pepper, freshly ground
1/2 Tbsp fresh Italian parsley leaves, chopped
1/2 Tbsp fresh cilantro leaves, chopped
1/2 cup (115g) green tea soba noodles, cooked al-dente
3 baby patty pan sunburst squash, halved and roasted
3 red tear drop tomatoes, halved 2 tsp fresh chives bias-cut in 1/2" (1,5cm) lengths

Marinade:
1/2 cup (12cl) olive oil
1 cup (25cl) Cointreau
1/2 cup (12cl) fresh orange juice
1 Tbsp light soy sauce

Lobster orange broth:
1/4 cup (6cl) marinade
1 cup (1/4 ltr) water
1 tsp lobster base

Preparation

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

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

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