Griddled sea bass with lemons & tomato vinaigrette
Calorie controlled cooking spray
Sea Bass, Raw
4 fillet(s), medium
Capers, in Brine
Lemon Juice, Fresh
- 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.
- 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.
- Meanwhile, blanch the asparagus in a pan of boiling water for 2-3 minutes until just tender. Drain.
- Divide the fish, asparagus and lemons between plates. Spoon the tomato vinaigrette over the fish and serve.