Seabass with Salsa Verde
Ingredients (Serves 2)
For the Salsa Verde
1 tsp tarragon
2 tsp parsley
1 garlic clove
1.5 tsp mustards
20g small capers
100ml extra virgin Olive Oil
1 tbsp sherry vinegar
2 Seabass fillets
8 new potatoes
Salt and pepper
Broccoli and runner beans (or other green vegetables)
Preheat oven to 175 degrees C.
Slice the new potatoes into halves or quarters, place on a baking tray, drizzle with olive oil and season with salt and pepper then place in the oven to roast for 30-40 minutes.
Place the salsa verde ingredients in a small bowl and blitz with a hand whisk or place in a small food processor. Blitz for around 10 seconds so there are still lumps in the mixture. Set aside.
When the potatoes are almost ready prepare the green vegetables by steaming them for 5 minutes.
Heat a teaspoon of olive oil in a frying pan on a medium heat. Place the Seabass fillets skin side down and cook for 3-4 minutes until the skin is crispy then flip over and cook for a further 1-2 minutes.
Place the Seabass fillets on a plate and drizzle the Salsa Verde over the top, serve with the potatoes and green vegetables.
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