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Photo of Griddled sea bass with lemons & tomato vinaigrette by WW

Griddled sea bass with lemons & tomato vinaigrette

2
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
When you want a super-quick dinner on the table, griddled fish is a great option. This dish of sea bass with a simple sauce of fresh tomatoes is ready in less than half an hour.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Lemon

2 slice(s)

Sea Bass, Raw

4 fillet(s), medium

Olive Oil

2 teaspoon(s)

Asparagus, raw

400 g

Cherry Tomatoes

250 g

Shallots

1 medium

Capers, in Brine

1 teaspoon(s)

Garlic

½ clove(s)

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

2 teaspoon(s)

Chives, Fresh

1 tablespoon(s)

Parsley, fresh

2 teaspoon(s)

Instructions

  1. To make the vinaigrette, combine the tomatoes, shallot, capers, garlic, lemon juice and oil in a small pan. Season and cook over a medium heat for 3 minutes, stirring occasionally, until warm. Remove from the heat and stir in the herbs.
  2. Meanwhile, mist a large nonstick griddle or frying pan with cooking spray and set over a medium-high heat. Brush the cut sides of the lemon and the sea bass fillets with the oil then season the fish. Griddle the lemons, cut-side down for 3-4 minutes until charred, then remove from the pan. Griddle the fish, skin-side down, for 2-3 minutes until the skin is crisp, then turn over and cook for a further 2 minutes. Remove from the pan.
  3. Meanwhile, blanch the asparagus in a pan of boiling water for 2-3 minutes until just tender. Drain.
  4. Divide the fish, asparagus and lemons between plates. Spoon the tomato vinaigrette over the fish and serve.

Notes

Try serving this with 700g boiled and crushed new potatoes.

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