Sea Bass With Lemon Caper Dressing And Tomato Salad
by SuperValu
Simple, yet delicious - the perfect combination.
2 people7 minutes7 minutes
Ingredients
1tspButter
1tbspCapers
drained and roughly chopped
0.5tspDijon Mustard
1tbspLemon Juice
1tbspOlive Oil
for drizzling
1pinchPepper
1smallRed Onion
halved and thinly sliced
1pinchSalt
2 - Sea Bass Fillets
skin on
1bunchSuperValu Fresh Flat-Leaf Parsley
chopped
1tbspVegetable Oil
For The Tomato Salad:
100gCherry Tomatoes
quartered
Method
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 fillets dry with kitchen paper and season with salt and pepper. Add the fish to the hot pan, skin side down. With a fish slice, press down on the llets for the first couple of seconds to stop them from curling up. Allow to fry without moving the fish for 4 to 5 minutes, depending on how thick the fish 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 fish 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 fish. Serve with the cherry tomato and red onion salad on the side.