© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: WendyAkers
1 red chile, deseeded and chopped
1 tablespoon capers, drained
2 spring onions, trimmed
1 85 gram bag watercress
2 tablespoons olive oil
juice of half a lemon
salt and freshly ground black pepper
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.
Sea Bass With Watercress Salsa
4 small sea bass fillets
a little oil for brushing
new potatoes and watercress, to serve
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 to 8 minutes or until cooked through.
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.