SEABASS Recipes
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
Calories 659kcal
Ingredients
- 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
Instructions
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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.
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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
Calories 196kcal
Ingredients
- 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)
Instructions
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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.
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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.