Panfried Sea Bass with Roasted Veg and Salsa Verde
This recipe is no game changer but it is a great one to have in your repertoire. Tasty, healthy and an easy way to momentarily transport yourself to the Mediterranean, this is a great dish to make when you need to grab stuff on your way home and cannot face slaving away at the stove once you get there. I love the delicate flavour of sea bass and its crispy skin and when paired with a zingy salsa verde it is delicious. You could of course have this with any other type of fish - salmon or cod would work really well.
Serves 4 - £3.56 per portion
Preheat oven to 200C fan/180C. Chop four peppers (of any colour) into large chunks and place in a large roasting tray with a couple of chopped courgettes and red onions. Drizzle of a good amount of olive oil, lots of salt and pepper and 1 tsp chilli flakes. Roast for 30-35 minutes, stirring occasionally until the peppers are slightly charred and the onions are soft. 2. Meanwhile make the salsa verde by finely chopping half a bunch of parsley, mint and basil and adding to a bowl with 3 finely chopped anchovies, 1 tbsp of chopped capers, 1 tbsp of finely chopped gherkins, 1/2 tbsp dijon mustard, 2 tbsps red wine vinegar and the juice of half a lemon. Season with plenty of pepper and 1/2 tsp salt before adding enough extra virgin olive oil until you have a drizzle consistency. 3. Dab your sea bass fillets with kitchen paper before heating a couple of tbsps of olive oil or rapeseed oil in a large nonstick pan over a high heat. Once the pan is nice and hot, place the fillets in skin side down, season and fry for 3-4 mins until the skin is lovely and crispy. Turn over the fillets briefly before adding some lemon juice, basting for a few seconds and then removing from the heat. 4. Spoon the roasted veg onto plates, top with the fish and drizzle over the salsa verde.