Private parking at Centara Grand Beach Resort Phuket
One of the island’s most enviable locations… right on one of Phuket’s most pristine white sandy beaches! It is part of the Centara Grand Beach Resort Phuket.
Sea Bass filet in aromatic herb crust with vegetables Caponata
Serves: 1 portion
Sea bass 180g
Green peas 40g
Mixed mushrooms 30g
Cherry tomatoes 40g
Red onions 30g
Salt & pepper to taste
Balsamic vinegar reduction 10 ml
Water cress 20g
A lemon wedge
Remove the fish fillet and season both sides with salt and pepper.
Warm up extra virgin olive oil in a pan and cook the fish, on the skin side first, for about 3 minutes.
Place it on a baking tray with the skin side up, and cook it in the oven at 180 degrees for 8 minutes.
Cut all the vegetables into large bite-size pieces.
Cook them in a pan with extra virgin olive oil for about 3 minutes. Make sure you turn them often to avoid burning.
Also, be careful not to overcook them. You need to make sure they are kept slightly firm and maintain a bit of crispiness.
Drizzle the Balsamic Vinegar reduction around a plate.
Place the vegetables in the center of the plate. Then take the seabass from the oven, check that it is properly cooked inside and place it on the vegetables with the skin side up.
Add a handful of crispy watercress on top of the fish and garnish with a lemon wedge.
About the Chef
Yvano Bussi is originally from Florence, Italy where he attended the prestigious Culinary Institute, Aurelio Saffi, a member of the Italian Cooking Academy. His career has taken him around the world, first to Morocco, then to South Africa, where worked and cooked at the Sheraton Pretoria, later moving on to Japan. Having spent several years in Japan, he culminated his stay there by heading the kitchen brigade at Bice Italian restaurant, an internationally acclaimed chain of fine Italian cuisine venues. Yvano then took on a very promising challenge of running the culinary programme of a vegan resort on Phuket. After that he joined Centara Grand Beach Resort in late 2018 and is planning a new menu launch soon.