Sea Bass and Mediterranean Potato Salad

 

This was lovely...I found it on the Tesco Food site (Original recipe Here)... it was originally a cold salad but I decided to serve it as a warm salad...but after hubby and I ate it we both decided that we felt we would enjoy it more if the vegetables were hot. The peppers are from a jar and therefore cold and the onions are not cooked either but the heat from the veg should warm them through sufficiently. The Tesco recipe recommended that the sea bass be grilled to get a nice crispy skin but I didn't want to do that so changed it up a bit. These flavours meld beautifully together. Recipe serves 4

Ingredients

4 seabass fillets
800g baby potatoes, halved, or quartered if large
200g pack fine beans, trimmed and halved
1 garlic clove, crushed (I left out the garlic because hubby had a meeting with a client the next day!!)
5g fresh basil leaves, very finely chopped
40ml red wine vinegar
1 1/2 tbsp extra-virgin olive oil
2 roasted peppers from a 460g jar, drained and sliced into strips
1 small red onion, thinly sliced
1 heaped tbsp sliced black olives in brine, roughly chopped
2 x 190g packs boneless sea bass fillets
10g fresh parsley leaves, roughly chopped

Method

Preheat the oven to 350deg F / 180deg C / 160deg C / Gas mark 4.
Take four pieces of foil and wrap each individual fillet, set aside until required.
Boil the potatoes until tender (I did mine for 20mins).
Put the beans in a lidded microwavable dish and add 1 tbsp of water, put the lid on and set aside.
Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined. Set aside.
12 minutes before your potatoes are cooked place the fish on a baking tray and place in the middle of the pre-heated oven. 
3 minutes before the potatoes are cooked put the beans in the microwave, cook on high for 3 minutes.
When the potatoes and beans are cooked put them into a large bowl, add the peppers, onion and olives. Drizzle over the oil and vinegar dressing, mix well. Stir in most of the parsley and serve on warm plates, top with the fish and sprinkle over the remaining parsley   

Spicy Tomato Sardines

Wow!!! This was a revelation.....we were supposed to have Chilli Con Carne for supper tonight but for reasons I won't bore you with we had to change direction. Didn't know what to pull out of the fridge/freezer but while I was wondering about things I noticed a tin of sardines on the shelf. I remembered that I had been reviewing recipes in my recipe builder and came upon this one so I took the opportunity to do it....and it was fab. I know the photo looks a bit browned out but it really was delicious. A note to consider...the recipe calls for 2 tablespoons of lemon juice but I like lemon so I put the juice of a whole lemon into it.....it was really nice.

Ingredients

Spray Oil

1 medium Shallot finely diced

60g Passata

1 teaspoon Capers, in Brine

Zest of a Lemon

2 tablespoons of lemon juice
Pinch Chilli flakes

1 teaspoon Worcestershire Sauce

1 teaspoon Balsamic vinegar

Pinch of salt

1 (120g) Can of John West Boneless Sardines in Tomato Sauce

Method

Spray a frying pan with the spray oil. Soften the shallot for a few minutes.
Add the passata, chilli flakes, capers, lemon zest and juice, Worcestershire Sauce and balsamic vinegar. Stir to combine. Cook for a few minutes to combine flavours. Season well
Add the sardines and break them up into the sauce. Cook for a few minutes to warm through. Serve on pasta (adding the appropriate sp) or vegetable ribbons.