SEA BASS & ARTICHOKE SALAD
Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
- 100g couscous
- 175g pack chargrilled artichokes, roughly chopped
- ½ tsp Dijon mustard
- 1½ tbsp olive oil
- ½ small pack dill, leaves finely chopped
- ½ small pack parsley, leaves finely chopped
- 1 lemon, zested and juiced
- 2 large handfuls watercress
- 2 sea bass fillets
Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
- 4 sea bass fillets
For the caper dressing
- 3 tbsp extra virgin olive oil
- grated zest 1 lemon, plus 2 tbsp juice
- 2 tbsp small capers
- 2 tsp Dijon mustard
- 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)
To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.