This is a fantastic way to use up the peel, tops and ends of vegetables! The yeast extract has very high Glutamate content. It’s primarily a condiment, so you can use it to bring out the Umami already present in the other ingredients.⠀

Ingredients (for 4 persons)⠀
⠀
300g assorted vegetable peel⠀
50g chopped ginger⠀
30g chilli flakes⠀
3 cloves garlic⠀
2 tsp salt⠀
2 tbsp yeast extract⠀
4 sea bass fillets⠀
2 tsp oil⠀

Method⠀
⠀
- Blend all the vegetable peel, ginger, chilli flakes, garlic and salt until smooth.⠀
- Add yeast extract and mix well⠀
- Marinade the sea bass fillets overnight in a refrigerator⠀
- Shake the marinade off the sea bass fillets and place them on a baking tray. There is no need to wash off the marinade as it forms a crispy crust over fillets.⠀
- Drizzle olive oil over the fillets.⠀
- Bake the fillets in 180c oven for 15min.⠀
- Garnish with lightly boiled asparagus.⠀

Suitable vegetable peel:⠀
⠀
carrot tops & skins⠀
cabbage core⠀
mushroom stems⠀
celery leaves⠀
potato peel⠀
parsley stalks⠀
pea pods⠀
⠀
(Avoid onion skin.)⠀