Instructions

Directions for Cajun sauce:
Chop all the ingredients in a Magefesa Mincer until getting a smooth homogeneous dust. Keep it well-closed in a can.
Directions for Seabass:
Mix Cajun condiments with a little bit of olive oil, marinate sea bass loins with it and leave it rest for 10 minutes. Chop green beans, carrots, leeks, courgettes and wild asparagus in julienne cut. Broccoli must be separated into small bunches.
Hot a couple of oil teaspoons in a Magefesa Skillet, sauté vegetables beginning with green beans, carrots, broccoli and add asparagus later on, courgettes and leeks. Season it and move it away.  Add a little bit of butter to the same pot, heat it without browning and mark sea bass loins on both sides. Move it away. Prepare four sheets of aluminium, place a sea bass loin in each one and cover it with sautéed vegetables, dress it with some drops of virgin olive oil.
Form envelopes with the aluminium paper closing corners so that they rest hermetic. Bake it in a preheated oven at 365ºF about 8 or 10 min.

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