Thought I would share another of my favourite recipes with you, this one is perfect for a supper dish, or a light evening meal or luncheon, and is pan fried Sea Bass fillets with a chunky salsa side.
For the Salsa side (serves 2 good portions)
Put 2-3 tablespoons of extra virgin olive oil into a mixing bowl and dice a red onion and add. Dice a red pepper into the same size of dice and the same with a half cucumber (cut the cucmber lengthways and scrape out the watery seeds first leaving just the outer flesh). Add to this mixture a half teaspoon of dried chilli flakes and a chopped chilli of your preferred heat and the juice of half a lemon (or the whole lemon to taste) and mix well, seasoning with sea salt and black pepper until the flavour is balanced to your liking. Serve as a side with halved cherry or plum tomatos added.
For the Sea Bass Fillets (2 per portion)
Heat a non-stick pan on high and ensure that you oil the fish and NOT the pan, fry the fillets skin side down for 3 minutes until the skin is crispy (crispy skin is delicious, if you prefer not to eat the skin, 2 minutes here will suffice). Remove the pan from the heat and flip the fillets over, squeezing the juice of half a lime into the pan and allowing the flesh to cook off in the residual heat for 2 minutes (3 if thicker fillets and on the hob for the first minute).
Serve with the remaining half of lime as garnish/condiment.
For a more substantial early summer meal, delicious served with Jersey royal potatos and butter.
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