Sea bass with salsa verde
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Add a bit of oomph to pan-fried fish with a generous helping of boldly flavoured salsa verde. You can also serve this salsa verde with griddled chicken, pork or vegetables.
Ingredients
New potatoes, raw
750 g
Olive Oil
2½ tablespoon(s), extra virgin, 2 tbsp for salsa, ½ tbsp for fish
Mint, Fresh
1 tablespoon(s), chopped
Calorie controlled cooking spray
4 spray(s)
Sea Bass, Raw
360 g, 4 x 90g
Salad leaves
80 g
Cherry Tomatoes
150 g
Balsamic vinegar
2 teaspoon(s)
Lemon
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
1 tablespoon(s)
Garlic
½ clove(s), small, crushed
Parsley, fresh
3 tablespoon(s)
Basil, fresh
2 tablespoon(s), chopped
Instructions
1
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.
2
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.
3
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.
4
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.
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