Pan Seared Sea Bass with Cherry Tomato & Rocket Salad & Griddled Bread
A great, light fish dish that is quick to prepare!
Ingredients
- 2 fillet sea bass
- 25 g butter
- seasoning
- cherry tomato and rocket salad:
- 12 cherry tomatoes
- 2 large shallots
- 1 tblsp olive oil
- 1 large handful fresh rocket
- 2 cloves garlic
- griddled bread:
- 2 slices baguette (thickly sliced)
- 2 cloves garlic
- 2 tblsp olive oil
Method
- Begin by grilling the bread.
- Heat a large griddle pan, until smoking hot.
- Finely dice the garlic and add to the olive oil.
- Spread this on both sides of the sliced bread and grill on the griddle pan until crisp on both sides. Remove and pop onto a large serving platter.
- Meanwhile heat a frying pan with the butter until smoking hot. Trim the sea bass, I normally leave the skin on but you can take it off if you wish.
- Cook the sea bass flesh side down first and then turn over the other side. Approximately 2 minutes on each side should be sufficient. Remove and place each fillet on top of the griddled bread.
- Half the cherry tomatoes and throw them onto the pan you have cooked the sea bass on. Add also the sliced shallots and diced garlic. And cook for a moment or two.
- Meanwhile in a separate bowl mix the rocket with the olive oil and pile on top of the sea bass and then top with the warmed cherry tomato & shallot mixture.
- Serve immediately.
Notes:
Kevin's Tip: The bread can be grilled in advance and stored in an airtight container, the bread could also be used for spreading with pate or Mediterranean vegetables in the form of a bruschetta.
