Sea bass with salsa verde
New potatoes, raw
2½ tablespoons, extra virgin, 2 tbsp for salsa, ½ tbsp for fish
1 tablespoons, chopped
Calorie controlled cooking spray
Sea Bass, Raw
360 g, 4 x 90g
1 medium, wedges to serve
Anchovies in oil, drained
3 individual, roughly chopped
Capers, in Brine
1 tablespoon(s), drained and rinsed
Lemon Juice, Fresh
½ clove(s), small, crushed
2 tablespoons, chopped
- Cook the potatoes in a large pan of boiling water for 12-15 minutes until tender, then drain and roughly crush with a potato masher. Toss with the oil and mint.
- Meanwhile, make the salsa verde. Put all the ingredients except the oil into a mini food processor, and blitz to a coarse purée. Stir in the oil, season to taste, then set aside. If you don’t have a mini food processor, you can chop everything finely by hand.
- Make 3 shallow slashes through the skin of each fish fillet. Mist a large nonstick frying pan with cooking spray and cook the fish, skin-side down, over a medium heat for 2-3 minutes. Gently turn and cook for another 1-2 minutes, until just cooked through.
- In a bowl, combine the salad leaves and tomatoes, then drizzle over the balsamic vinegar. Divide the salad, crushed potatoes and sea bass between plates. Spoon over the salsa verde and serve with the lemon wedges.