When designing new dishes for your Lent menu, Chef Marcus recommends looking for ways to customize the dishes to your own concept. Rather than going with a generic fish sandwich or fried fish filet, look to your other dishes for inspiration! Seabass has a versatile buttery fish flavor, making it harder to overwhelm the flavor with seasonings. This Herb-Encrusted Seabass with Fava and Black Bean Side is inspired by Greek cuisine, seasoned with dill and saffron, and designed to delight customers tired of the usual Lent food.
Make this in your restaurant and be sure to tag us on Instagram and Twitter!
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FAva Bean Side Ingredients
19 oz fava beans
15 oz blk beans
1 small onion, diced
2 cloves garlic, minced 1/4 cup
chopped fresh parsley 1 lemon, juiced
3 tbspn olive oil
1 tspn ground cumin salt and black pepper to taste
- Coat Seabass in an encrusting mix customized to your restaurant concept (see Pro Tip below) and cook in oven until just before flakiness. If the Seabass is flaky, it is overcooked.
- Meanwhile, combine fava beans, black beans, and onion in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.
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