Sea Bass Fillets, Roasted Vegetables and Salsa Verde Sea Bass Fillets, Roasted Vegetables and Salsa Verde

Sea Bass Fillets, Roasted Vegetables and Salsa Verde

Sea Bass Fillets, Roasted Vegetables and Salsa Verde Recipe From the Delicious Mountain Chalet Company

This is an easy and impressive dinner party meal and you could get all the vegetables and salsa ready before hand so just the cooking fish and spinach to finish later, and that's really quick to do. In season, serve with asparagus rather than spinach.

Method


1. For the Salsa Verde; in a pestle and mortar or mini blender, mix all of the ingredients. Then put to one side until you need to use it

2. Check the fish for any bones and pull out with tweezers. On the skin side, give the fish 3 slashes or scores, not all the way through the flesh, with a small sharp knife, season with salt and pepper, then cover and put in the fridge

3. Pre heat the oven to 200°C Put the potatoes on to part boil, so not totally cooked through

4. In a large roasting tin, put the potatoes and red peppers, half of the olive oil and some salt and pepper. Roast for about 30-40 minutes until the peppers and potatoes have some colour

5. Turn the oven up to 220°C

6. Add the tomatoes and olives and cook for a further 10 minutes

7. Whilst the vegetables are cooking, start on the sea bass fillets. In a large frying pan, over a hot heat, add some olive oil, place the sea bass fillets skin side down and fry in batches just on that side for 1 minute, until you have crisped up the skin and it has a nice colour

8. Once you have done all of them, place them skin side up on top of the hot vegetables and place back in the oven for a further 5-10 minutes until the sea bass is firm and cooked through

9. In a large pan on a medium/ hot heat, melt the butter, add the spinach and some salt and pepper and cook with a tight fitting lid for about 30 seconds - 1 minute, until the spinach is wilted

10. To serve, use warmed dinner plates, divide the spinach up equally between the plates, in the middle of each. On top of this, spoon the roasted vegetables, place the sea bass fillet on top of this, skin side up, followed by a blob of the Salsa Verde, scatter with the chopped fresh flat parsley, the lemon wedge and serve immediately