10 February 2009

sea bass with lemon salsa


Ideally with sardines

*adapted from Lucas Hollweg, Sunday Times, Aug 2008

ingredients

for the salsa verde

2 small preserved lemons or 1 large one
2 large handfuls of flat-leaf parsley, finely chopped
1 handful of mint leaves, finely chopped
1 big clove of garlic, crushed
1 small shallot, finely chopped
1 tbsp capers, squeezed, finely chopped
1 tbsp wine vinegar (preferably white, but red will do)
150ml extra-virgin olive oil
Sea salt and pepper

for the fish

* Seabass or 8-12 Cornish sardines, depending on size, scaled (and gutted)
Olive oil
Sea salt and pepper
A few green leaves (rocket, maybe) to serve
*Peas & chopped tomato here
Squeeze of lemon, optional

  • First, make the salsa verde. Quarter the lemons and discard the pips. Finely chop the peel and flesh, then add the herbs with garlic, shallot and capers. Stir in the vinegar, then gradually mix in the oil to give a chunky green dressing. Taste and season. Put to one side.
  • *Pan fry sea bass, or Preheat a grill to hot (or heat a barbecue). Rub the sardines with olive oil and season inside and out. Grill the sardines for 2-4 minutes each side until the skin starts to bubble and crisp and the flesh is cooked through. Divide the fish between four plates, either just as they are or on a bed of leaves *peas and chopped tomato (dressed with a squeeze of lemon and a splash of olive oil).
  • Taste the sauce and sharpen it with a squeeze of lemon, if needed. Spoon it over and around the fish, then eat with some crusty bread.

2 comments:

Elisabeth said...

That lemon salsa is one of the best Gill. I always make it when I have fish. When I had that lovely seabass in Paris I was mad because I didn't have any preserved lemons. I preserved some in the meantime. Are you making your own now? Elisa

Gill the Painter said...

It's a good one, isn't it Elisa.
I made some preserved lemons last year (salted version) which were delicious, but not yet this year.

I MUST do your recipe for lemons.

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