Prep time: 5 mins
Cook time: 6 – 8 mins
Serves 2

4 small sea bass fillets
a little oil for brushing
For the salsa:
1 red chilli, deseeded and chopped
1 tbsp capers, drained
2 spring onions, trimmed
1 x 85g bag watercress
2 tbsp olive oil
juice of half a lemon
salt and freshly ground black pepper
To serve:
new potatoes and watercress

1 Brush the fish fillets on both sides with a little oil and season to taste. Place skin side down on a foil lined grill rack and cook under a hot grill for 6 – 8 mins or until cooked through.
2 Meanwhile, place all the salsa ingredients together in a food processor and whizz on the pulse setting until a smooth sauce has formed. Season to taste and spoon into a serving bowl.
3 To serve, take four plates, arrange a little watercress on each and place the fish on top. Spoon the salsa over the fish and serve with new potatoes.

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