Prepare the quinoa. Rinse well with water. Then boil in double the amount of water with some seasoning for about 10 minutes. Remove from heat and leave until all water has been absorbed. Cut spring onion, pepper, sun dried tomatoes and asparagus in small cubes and stir fry. Add to the quinoa together with some lemon zest. Sea bass fillet pan fry in a pan with some olive oil and seasoning. For the reduction put pomegranate juice and some fresh, sugar and boil together until reduce by half. Add the cornflour and strain. Let cool down. Place the quinoa in middle of the plate, top with sea bass and some rocket leaves. Drizzle with pomegranate reduction and some fresh pomegranate.

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