© David Loftus
marinated sea bass on fennel with new potatoes & orange salad
SERVES 2 | PREP 10 MINUTES | COOK 25 MINUTES
Fill the steamer with water and switch it on. Put the potato halves into the bottom basket, cover with the lid and set the timer for 10 minutes.
Meanwhile, finely chop the olives and sun-dried tomatoes and place on a plate. Finely grate over the lemon zest and squeeze over half the juice, then add a splash of oil and the oregano leaves. Mix together then turn the sea bass fillets in the marinade until well coated all over, and leave to marinate for a few minutes.
Using a speed-peeler or the slicing attachment on a food processor, slice the fennel very finely and tip into a mixing bowl. Tear in the basil leaves, add a tiny splash of oil and toss to combine. Lay out evenly in the second steamer basket, then place the fish on top, spooning over any extra marinade.
When the times up on the steamer, place the fish basket above the potatoes and set the timer for a further 10 minutes, or until the fish is cooked through.
Meanwhile, squeeze the remaining lemon juice into a bowl, add a lug of oil and a pinch of salt and pepper. Peel the orange, slice it into thin rounds and add to the bowl, piling the rocket on top.
Transfer the fish and fennel to warm plates. Toss the potatoes with a little oil and serve on the side with the salad, tossing it in the dressing just before serving.
250g baby new potatoes, halved lengthways
6 black olives, stones removed
6 sun-dried tomatoes in oil
extra virgin olive oil
a few sprigs of fresh oregano, leaves picked and chopped
2 x 100g sea bass fillets, scaled and pin-boned
1 small bulb of fennel
1/2 a bunch of fresh basil, leaves picked
sea salt and freshly ground black pepper
2 handfuls of rocket