Sea Bass Fillets with a Cucumber, Wild Rocket and Dill Salsa
- 2 seabass fillets
- ¼ a large cucumber deseeded
- 35g of wild rocket
- 2 tablespoons chopped fresh dill
- 2 tablespoons vegetable or sunflower oil
- 2 tablespoons of red wine vinegar
Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds.
Cut lengthways into strips then dice finely. Toss together with the wild rocket and dill.
Lay the fish in the hot grill pan and fry for 2–3 minutes each side, depending on its thickness.
When the fish is done, remove to individual warmed plates and top each steak with a couple of tablespoons full of the salsa. With the pan still on the heat pour in the vinegar and oil mixture and let sizzle for a few seconds before pouring it over the fish and salsa.
Saucy Chef’s tasty tip: Serve on a bed of basmati rice with asparagus, pepper and mange tout.
Recipe courtesy of Saucy Fish Company.