Easter is not just a celebration of renewal, it's also the perfect occasion to indulge in culinary creativity. This year, go beyond the traditional roast and hot cross buns. We bring you three exclusive recipes crafted by top chefs from luxury resorts in the Maldives. Whether you’re a seasoned cook or a passionate foodie, these dishes will help you plate up like a pro. 1.⁠ ⁠Herb-crusted pan-seared sea bass by chef Ashoka Neel, chef de cuisine, VARU by Atmosphere Ingredients: Sea bass fillet – 140gClams – 40gSalmon Ikura – 10gFettuccine – 20gFresh spinach – 10gGarlic – 3gRed onion – 5gWhite wine – 15gWhite bread crumb – 5gFresh thyme – 1gFresh parsley – 2gOlive oil – 10mlUnsalted butter – 10gMethod:Season the sea bass with salt and pepper, then sear in olive oil until golden. Mix parsley, thyme, butter, and breadcrumbs, top the fish, and bake for 2 minutes.In a pan, sauté garlic and onion, add clams, then pour in white wine. Once clams open, add a splash of fish stock and simmer.Blanch fettuccine, then toss it into the clam mixture with butter and spinach.Plate the pasta, place the fish on top, and garnish with salmon ikura and microgreens. Serve hot.2.⁠ ⁠Pan-seared Maldivian Tuna Steak with Orange Beurre Blanc by chef Gede, OBLU Select Lobigili Ingredients: Tuna: 1 tuna steak (180g)Olive oil, chopped dill, lemon juice, salt, pepperVegetables: Baby carrot, Romanesco broccoli, cherry tomato, asparagus, Brussels sprout, heirloom cauliflower Sauce: ½ cup orange juice½ cup dry white wine1 tbsp white wine vinegar2 shallots (chopped)½ cup heavy cream½ cup cold unsalted butter (cubed)Salt and pepperGarnish: Beetroot puree, micro herbs, edible flower, black olive dust, green herb oilMethod: Blanch the vegetables, then sauté in olive oil until tender; add cherry tomatoes at the end.Season the tuna with dill, lemon juice, salt, and pepper. Sear in a hot pan for 1.5–2 minutes per side for a rare center.For the sauce, simmer orange juice, wine, vinegar, and shallots until reduced. Add cream, then whisk in butter until smooth. Season to taste.To plate, swirl beetroot puree, place tuna at the center, arrange vegetables around it, and drizzle with sauce. Garnish with green oil, herbs, edible flowers, and a touch of olive dust.3.⁠ ⁠Macaroons by Gopal Chamoli, Executive Pastry Chef, Vista del Mar, OZEN Reserve Bolifushi Ingredients: Macaroon Shell Almond Powder – 200 gIcing Sugar – 200 gEgg Whites – 60 gWater – 220 mlEgg Whites – 90 gPowder Colour – 1 gFilling – Vanilla ButtercreamCastor Sugar – 170 gWater – 330 mlEgg Whites – 90 gUnsalted Butter – 360 gVanilla Bean – 1 no.Instructions: Start by mixing the almond powder, icing sugar, and 60 g egg whites into a paste.To make the Italian meringue, heat sugar and water to 118°C. When it reaches 114°C, begin whipping the 90 g of egg whites.Once the syrup hits 118°C, slowly pour it into the whipping whites and continue beating until the mixture cools down.Fold 300 g of the meringue into the almond paste and mix well. Add food colouring if desired.Pipe the mixture onto a tray, let it dry until a skin forms on top, and then bake at 130°C for 15 minutes.For the filling, repeat the Italian meringue process: cook sugar and water to 118°C, whip the egg whites, pour in the syrup, and beat to soft peaks. Add butter gradually and continue whipping until smooth and fluffy. Stir in the vanilla bean seeds.Once the shells are cool, sandwich them with the vanilla buttercream and refrigerate to set. Get Latest News Live on Times Now along with Breaking News and Top Headlines from Recipes, Lifestyle and around the world.