members recipes

Ingredients
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

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.