Page 18 - Fresh Magazine

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Sea bass with lemon caper dressing and tomato salad

SERVES 2

1 tablespoon vegetable oil
2 sea bass llets, skin on
1 tablespoon lemon juice
1 generous teaspoon butter
½ teaspoon Dijon mustard
1 small bunch of fresh at-leaf parsley, chopped
1 tablespoon capers, drained and roughly chopped

FOR THE TOMATO SALAD
100g cherry tomatoes, quartered
1 small red onion, halved and thinly sliced
Gluten free olive oil, for drizzling
salt and pepper

To make the tomato salad, put the cherry tomatoes and
red onion in a bowl and drizzle over a little olive oil. Season
with a little salt and pepper and mix well. Set aside at room
temperature.
Heat the vegetable oil in a frying pan set over a medium heat.
Pat the sea bass llets dry with kitchen paper and season with
salt and pepper. Add the sh to the hot pan, skin side down.
With a sh slice, press down on the llets for the rst couple
of seconds to stop them from curling up. Allow to fry without
moving the sh for 4 to 5 minutes, depending on how thick
the sh is, until the llets are cooked three-quarters of the way
through and the skin is nice and crispy. Turn over and cook for
another 1 to 2 minutes, until completely cooked through.
Transfer the sh to warm plates, skin side up, and turn o the
heat under the pan. Add the lemon juice, butter and mustard to
the still-hot pan and swirl to bring the ingredients together. Add
the parsley and capers and spoon the pan sauce over the sh.
Serve with the cherry tomato and red onion salad on the side.
Pictured overleaf

Whole baked trout
with warm potato salad
SUPERVALU LOVES IRISH CRAFTS
SERVES 2 TO 4
The wooden crabber in this feature was designed by
olive oil, for greasing and drizzling FOR THE POTATO SALAD husband-and-wife team Ginny and Jason Pavry. Their craft
2 x 500g whole trout, gutted 500g baby potatoes business, Quercus, is based in Baltimore, West Cork, where
1 lemon, sliced 100ml crème fraîche they weave aesthetics
1 bunch of mixed fresh herbs, such 2 to 3 gherkins, chopped and sustainability
as parsley, dill and chives handful of fresh chives, chopped with natural materials
salt and pepper handful of fresh dill, chopped sourced in Ireland.
green beans, to serve handful of fresh at-leaf parsley, www.ginnypavry.com
chopped
www.irishdesignshop.com
Preheat the oven to 200°C/gas mark 6.
Oil a baking tray and put the whole sh on it. Stu the cavity of each sh with
the lemon slices and fresh herbs and season well, then drizzle over a little olive
oil. Cook in the oven for 20 to 25 minutes, depending on the size of the sh.
Meanwhile, steam or boil the baby potatoes until a sharp knife pierces the
potatoes easily. Drain and allow to cool a little, then tumble into a large bowl.
Gently fold in the crème fraîche, gherkins, fresh herbs, salt and a generous
amount of black pepper, trying not to break up the potatoes.
Serve the sh with the warm baby potato salad and green beans on the side.

16 | FRESH AUTUMN 2017

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