Pan-roasted sea bass with a warm salad
• 1 fillet of sea bass per person
• 4-5 cooked artichoke hearts per person (good quality jarred artichokes are readily available)
• 2 Lemons
• 4-5 tbsp Olive oil
• A handful of rocket per person, rinsed
Preheat oven to 180C and season the sea bass with rock salt and freshly ground black pepper. Heat a frying pan until it is piping hot then add a tablespoon of olive oil.
Place the fillets of fish in the sizzling oil, skin side down for approximately five minutes until the skin becomes nice and crisp. Then flip the fillets over and cook for just 30 seconds. Remove the fish, place it on to a greased baking tray and place the tray in the preheated oven and roast for about three to four minutes. While the sea bass is roasting, place the artichoke hearts in a hot pan with a drizzle of oil to warm through.
Remove the sea bass from the oven and check that the flesh is white all the way through to ensure it is cooked. Squeeze a 1/4 of a lemon over the top of each fillet. Place the roasted sea bass crispy skin side up on a bed of rinsed rocket on a plate.
Arrange the warm artichoke hearts around the sea bass. Whisk together some olive oil and the juice of the remaining lemons, season to taste and drizzle over the warm salad.
Another article offers a baked salmon dish.
Baked salmon with lemon and basil potato salad
• 4 supremes of salmon, with skin on if possible
• 300g (10oz) new baby potatoes
• 1 lemon
• 25g (1oz) basil
• 200ml (7fl oz) olive oil
Preheat the oven to 180C. Place a pan of water seasoned with salt and pepper on the hob, on a high heat.
While it is coming to the boil, grate the zest off the lemon and remove its juice. Use a quarter of the lemon zest and juice to season the salmon fillets, along with a twist of salt and pepper, and place them on a non-stick baking tray, skin side up.
Next, put the potatoes on to boil. After two or three minutes place the salmon in the preheated oven and allow it to bake for ten minutes before removing. By this time the potatoes should be ready, but check by piercing the potatoes with a knife - if the knife slides in with ease they are cooked.
Drain the cooked potatoes, then run them under cold water for two minutes and chop into thick chunks. Make the dressing by roughly shredding the basil into a big bowl and combining it with the olive oil, the remaining lemon juice and zest, and season to taste. Add the warm sliced potatoes to the dressing and coat well.
To serve, spoon the salad on to four large plates and top each with a piece of the roasted salmon.