Seabass Fillets
Sea bass with chorizo and herb salad
Ingredients
* 2 tbsp white oryellow Mustard seeds
* 2 bulb Fennel
* 2 tsp light Olive oil
* 4x170 g Sea bass, pin bones removed
* 2 Lemons, juice only
* 1x145 g bag mixed watercress, spinach and Rocket
* 2 cloves Garlic
* 200ml extra virgin Olive oil
Method
1. Preheat the oven to 200C / gas 6
2. Line a baking tray with non-stick baking parchment.
3. Heat a small frying pan and dry fry the mustard seeds over a medium heat until they begin to pop then set aside.
4. Trim the base and the upper 5cm stalks of the fennel bulbs. Cut in half lengthways; take out the core and slice finely.
5. Divide the fennel slices into four and place on the baking tray.
6. Season with sea salt and pepper and drizzle with the light olive oil.
7. Lay the fish fillets, skin side down on the fennel and squeeze over some of the lemon juice. Season with salt and pepper.
8. Cover the fish fillets with foil and bake in the oven for 10-12 minutes or until cooked through.
9. Place the watercress, spinach and rocket in a small blender (or use a hand blender)
10. Add the garlic cloves, juice of 1 lemon and the extra-virgin olive oil and blend together.
11. Season with salt and add more lemon juice or olive oil as necessary. The dressing should be a good pouring consistency, not a purée.
12. Add the toasted mustard seeds.
13. To serve; Place the fish fillets on individual dinner plates and serve with the watercress, rocket and spinach dressing and the chorizo, tomato and cannelloni bean salad (see recipe).
*Images and recipes kindly donated by the Seafish Authority*
