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

  • 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
 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

  • 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.