I have stopped travelling for work which is great so my posts may increase again! It is nice not to travel for hours twice a week and to be able to cook at home every evening rather than eating at restaurants every night. Going to restaurants every night gets old quickly.
This is a light, summery dish with fresh flavours. Sauce vierge is always something I have wanted to do and it tasted delicous from the first attempt!
Prep Time: 15 minutes
Cooking Time 45 minutes
2 fillets of seabass
Salt and black pepper
Zest of one lemon
Tsp of fennel seeds, crushed
3 tbsp olive oil
3 salad tomatoes, peeled, deseeded and finely chopped
½ shallot, finely chopped
½ lemon juice
Handful of fresh basil, chopped
salt and black pepper
Broccoli with chilli and garlic:
½ head of broccoli, cut into florets
1 chilli , deseeded and finely chopped
2 cloves of garlic, peeled and finely sliced
1 tbsp butter
Heat olive oil in a pan
Place the fish, skin side down
Sprinkle over salt and pepper, lemon zest and fennel seeds from a height
Cook for 3-4 minutes or until crispy
Turn down the heat and flip fish over
Cook for another 3 minutes, or until the fish is cooked
Combine all ingredients in a bowl and mix well.
Preheat oven to 200 Deg C.
Add olive oil to a roasting tray
Place the tray in the oven
Par boil the potatoes
Drain and add them to the roasting tray
Sprinkle sea salt over the top
Cook for 30 minutes, or until golden.
Par boil the broccoli for a few minutes
Blanch the broccoli
Melt butter in a pan
Add the chilli and garlic for a minute
Add the broccoli, cook for a minute or two, tossing them all the time.