Preparation time is 10minutes
Cook time is 12minutes
Total time is 22minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
Salsa verde
- 3tablespoons olive oil
- 1 large handful flat leaf parsley
- 1 small handful basil
- 1 clove garlic, crushed
- 1/2 lemon, juice only
- 1tablespoons capers, drained
- 5milliliter olive oil, for rubbing
- 4 sea bass fillets, about 150 g each
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
580kJ / 138Cal
580 Kilojoules or 138 Calories
7% of daily energy intake*
Protein
18.8grams
Fat
6.4grams
Carbs
1.1grams
Sugars
0.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Rub a little olive oil over the fish fillets and season with salt and pepper.
Step 2 of 4
Heat a griddle pan until smoking hot, add the fish fillets, skin-side down, and cook for 7 minutes until the skin is crisp and golden. Turn the fish over and cook for a further 5 minutes until just cooked through.
Step 3 of 4
Meanwhile, place the salsa verde ingredients in a small food processor and whizz to a rough paste.
Step 4 of 4
Place the fish on serving plates and spoon over the salsa verde. Serve with boiled new potatoes and a green salad.
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