P&O Cruises | Marco Pierre White Recipe - Sea Bass

Editorial Summary

Chef Marco Pierre White demonstrates how to prepare a sea bass dish using a tin foil bag method. The recipe involves seasoning the fish with toasted sesame oil, spring onions, ginger, white wine, sesame soy sauce, and fresh coriander. The process begins by placing the ingredients inside a foil packet to seal them before cooking. The chef explains that the fish is placed on the stove initially to heat the bag before being transferred to the oven at 200 degrees for approximately 60 minutes. While the fish cooks, the chef prepares the aromatics by cutting ginger into matchsticks and boiling them in water to make them more palatable. This ginger-scented water is then poured over finely cut spring onions to wilt them. White discusses his inspiration for creating menus for P&O Cruises, noting that he focuses on sunshine flavors found in the Mediterranean and Caribbean. He emphasizes that high quality ingredients like fresh herbs and vegetables are essential for cruise dining. To check for doneness, the chef indicates that the bone should be pink and the flesh should release natural juices. The final dish is assembled by combining the cooked fish with the prepared spring onions, ginger, sesame oil, soy sauce, and coriander.

Written by TripBacon from this video's transcript.