Mediterranean Breeze

Finally, summer is here again! Let’s celebrate it!

I’m totally sure that all of you’re excited to go out with friends & family and enjoy the amazing weather, the summer breeze and the good food! Here I have for you the ultimate summery dish with fresh sea bass, seasonal vegetables, chorizo, celeriac and fennel puree and basil oil! This is the best way to whet your appetite for Mediterranean cuisine, summer atmosphere and delicious food! Ladies & Gentlemen, my Mediterranean Breeze!

My dish was published in Issue 12 – June / July 2021 at The Mediterranean Lifestyle Magazine

I’m deeply honoured to be featured in this amazing magazine! I’m really excited & proud to announce that for now on, you can find my recipe in The Mediterranean Lifestyle Magazine Issue 12 – June / July! Special thanks to the editors Elena & Melisa from Spain, who gave me this unique opportunity! 

Check it out the full magazine through the link below:

Check here the direct link to my recipe:

Mediterranean Breeze

Don’t forget to follow us on Instagram to learn more about the Mediterranean experience:

@TML Magazine & @Foodenyo



For the purée:

  • 1/2 celeriac 
  • 1 fennel
  • 1 white onion
  • Heavy cream
  • Olive oil
  • Water
  • Salt & pepper

For the fish:

  • 1/2 sea bass fillet 
  • Olive oil 
  • Salt & pepper 

For the basil oil:

  • 2 bunch of basil
  • 100 ml extra Virgin olive Oil 

For the garnish:

  • 4 baby carrots
  • 4 asparagus 
  • 3 green beans
  • 1 red radish 
  • Some cauliflower tops (white & purple)
  • 3 slices of chorizo 
  • Some leaves of mix salad
  • Some flowers 


For the purée:

First of all, wash, peel and cut in small pieces all the vegetables for the purée. Then, in a large pot, add the veggies, 2 tbsp olive oil and cover them with water. Simmer for about 20 minutes. After that, use a blender, pour in the cooked veggies, 1-2 tbsps of heavy cream, seasoning well and beat them, until become a smooth & soft purée.

For the sea bass: 

Clean and fillet the fish, cut it into beautiful pieces and dry it well! Then, heat up a non-stick pan with olive oil and sauté the fish. Firstly, sauté the skin side, until become golden brown and crispy and secondly sauté the other side for 3 minutes. Transfer it on a plate with kitchen paper and set aside.

For the basil olive:

Take the basil leaves, wash them and blanch in boiling hot water for 2 minutes. Then, put them in really cold water straight away.

Use a kitchen towel to dry them completely. Then, transfer them to a blender, pour in olive oil and beat for about 10 minutes, until become a green oil. Let the oil drain completely.

For the veggies:

Wash all your vegetables and blanch them (except the radish and the cauliflower) in hot water for 2 minutes. Then, put them in super cold water straight away. Dry them.

Heat up a non – stick pan with olive oil and sauté all your veggies, until become golden brown. Set aside.

For the chorizo:

Cut some small pieces of Spanish chorizo sausage and sauté these slices until become golden brown and crispy, for about 2-3 minutes.

Build your plate:

Use a small kitchen hoop and add it in the centre of the plate. Pour in some of your celeriac – fennel purée. Then, add the sea bass fillet on top. Then, add around of the purée & the fish, all your veggies, chorizo salad’s leaves & flowers. Remove the small hoop. Sprinkle some drops of basil oil! Ready! Enjoy!

Don’t forget to tag us #foodenyo on Instagram, if you remake this one! We’d love to see your recreations!



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