For this dish you will need one sea bass fillet per person. You can marinate your sea bass in the white wine before cooking. Add some chopped fresh herbs (parsley) to the marinade.
Start with cutting a sweet pepper in two halves and placing in the oven for 25 mins in a little creamic dish with a drizzle of the olive oil, until soft.
In the meantime prepare your salsa: skin the avocado, cut into cubes, place the cubed avocado into a bowl, add a good squeeze of the lemon juice, half a teaspoon of the hot chilli paste, finely chopped spring onions, a tbsp of the olive oil, salt, sliced cucumber (about 1/4 of the big cucumber), and chopped roasted pepper.
Add a bit of the olive oil to the griddle pan and cook the fish on the very hot griddle pan for about 3 minutes skin down, turn over and cook for another 3 minutes.
While the fish is cooking, reduce the wine & herbs marinade in a small pan to a thicker sauce.
To serve, place a fillet of fish on a plate, drizzle some wine sauce, add a helping of salsa on a side.
Serve with a good chunk of bread. You can also serve it with the vegetables of your choice, baby new potatoes are lovely with the sea bass. Enjoy!
Looks delicious!! Think this is a recipe I will be trying :-)
ReplyDeleteI really need to try this - love Sea Bass yum
ReplyDeleteYummm. On holiday this year I caught a 10lb sea bass. The skipper of the boat said that he had never had one that big on his boat. We took it back to where we were staying and the chef baked it in sea salt, was fabulous!
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