Iasonas Yiasoumi

Paphos Amathus
Seabass Fillet with Courgette Crust
Serves 4

4 pcs Seabass
For courgette crust
300g courgettes
60g chopped onion
1 pinch fresh thyme
1 pinch chopped parsley
100g grated Kefalotyri
2 egg yolks
60ml fresh cream
2 slices fresh brown crumbed
Salt and pepper

l Remove head, skin of fish, fillet and lay each fillet on a baking tray
l Roughly grate courgette skin, add salt and leave for a while to allow salt to draw excess liquid.
l Saute onion in olive oil, allow to cool.
l Add courgette, kefalotyri, parsley, thyme and breadcrumbs. Season to taste.
l Beat egg yolk and fresh cream, add to mixture.
l Lay over seabass fillets.
l Bake at 180°C for 10mins

The Cyprus Mail is the only English-language daily newspaper published in Cyprus. It was established in 1945 and today, with its popular and widely-read website, the Cyprus Mail is among the most trusted news sites in Cyprus. The newspaper is not affiliated with any political parties and has always striven to maintain its independence. Over the past 70-plus years, the Cyprus Mail, with a small dedicated team, has covered momentous events in Cyprus’ modern history, chronicling the last gasps of British colonial rule, Cyprus’ truncated independence, the coup and Turkish invasion, and the decades of negotiations to stitch the divided island back together, plus a myriad of scandals, murders, and human interests stories that capture the island and its -people. Observers describe it as politically conservative.