Sea Bass with Cucumber Salsa and Pak Choi

Sea Bass with Cucumber Salsa and Pak Choi
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • SERVES 2
  • 2 sea bass fillets, skin on
  • 5 tbsp olive oil
  • salt and black pepper
  • 1 head of pak choi, halved lengthways
  • 2 ripe tomatoes, skinned and deseeded
  • quarter of a cucumber, peeled and deseeded
  • quarter of a red onion
  • half a red chilli, deseeded and finely chopped
  • good squeeze of lime juice
  • 1 tbsp coriander, finely chopped
1. FOR THE SALSA: Chop the cucumber, tomato and red onion into roughly 1cm pieces. Place in a bowl and add the red chilli, lime juice, coriander and 3 tbsp olive oil. Season with salt and black pepper and mix well. 2. FOR THE PAK CHOI: Steam the pak choi halves for 2-3 minutes. 3. FOR THE SEA BASS: Score the skin of the fillets, approx. 1 inch apart. Season both sides with salt and black pepper. Heat the remaining 2 tbsp olive oil in a frying pan over a medium/high heat. Add the fillets skin side down and cook for 3-4 minutes, then turn over and cook until the fish is just cooked through. 4. To serve, place the pak choi in the centre of the plate, top with the sea bass and then spoon over the salsa.

Sea Bass with Cucumber Salsa and Pak Choi

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This recipe was uploaded by hoppershaun

 
 

Method


1. FOR THE SALSA: Chop the cucumber, tomato and red onion into roughly 1cm pieces. Place in a bowl and add the red chilli, lime juice, coriander and 3 tbsp olive oil. Season with salt and black pepper and mix well. 2. FOR THE PAK CHOI: Steam the pak choi halves for 2-3 minutes. 3. FOR THE SEA BASS: Score the skin of the fillets, approx. 1 inch apart. Season both sides with salt and black pepper. Heat the remaining 2 tbsp olive oil in a frying pan over a medium/high heat. Add the fillets skin side down and cook for 3-4 minutes, then turn over and cook until the fish is just cooked through. 4. To serve, place the pak choi in the centre of the plate, top with the sea bass and then spoon over the salsa.
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