Pan-seared sea bass with citrus-olive salsa and samphire
Ingredients
Metric
Imperial
Sea bass
- 4 sea bass fillets, skin on
- 2 tbsp of extra virgin olive oil
- salt and pepper, to taste
Citrus-Olive Salsa
- 100g of pitted Kalamata olives, drained and finely chopped
- 100g of pitted green olives, drained and finely chopped
- 1 small shallot, very finely chopped
- zest of 1 orange, and juice of half an orange
- zest of 1 lemon, and juice of 1 lemon
- 1 garlic clove, grated to a paste
- 1/2 tsp chilli flakes
- 1 handful of fresh parsley, finely chopped
- 3 tbsp of extra virgin olive oil
Samphire
- 150g of samphire
- 1 tbsp of extra virgin olive oil
- freshly ground black pepper, to taste
Garnish
- 1 tbsp of chopped dill
Method
Mix all the salsa ingredients with a pinch of salt. Set aside
- 100g of pitted Kalamata olives, drained and finely chopped
- 100g of pitted green olives, drained and finely chopped
- 1 small shallot, very finely chopped
- zest of 1 orange, and juice of half an orange
- zest of 1 lemon, and juice of 1 lemon
- 1 garlic clove, grated to a paste
- 1/2 tsp chilli flakes
- 1 handful of fresh parsley, finely chopped
- 3 tbsp of extra virgin olive oil
Season the fillets on both sides, then heat 1 tbsp extra virgin olive oil in a frying pan over medium heat. Place two sea bass fillets skin-side down and cook for 4 minutes until the skin is crisp. Carefully flip and cook for another minute. Repeat with the remaining fillets
- 4 sea bass fillets, skin on
- 2 tbsp of extra virgin olive oil
- salt and pepper, to taste
In the same pan, add samphire and the extra virgin olive oil and sauté for 2 minutes. Season lightly with black pepper
- 150g of samphire
- 1 tbsp of extra virgin olive oil
- freshly ground black pepper, to taste
Serve the sea bass on a platter or individual plates with samphire, dill and a generous spoonful of citrus-olive salsa
- 1 tbsp of chopped dill
Drizzle with extra virgin olive oil before serving
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