Sea Bass Filled with Fennel, Chilli and Lemon with Summer Vegetables
- FOR THE SEA BASS
- 4 sea bass fillets
- 1 tbsp olive oil
- 1/2 fennel bulb, very thinly sliced
- 1 small red onion, thinly sliced
- 1/2 red chilli, de-seeded and finely chopped
- 1 tsp chopped parsley
- Juice and zest ½ lemon
- Salt and milled pepper
- FOR THE SUMMER VEGETABLES
- 10g sunflower seeds
- 10g pumpkin seeds
- 1 garlic clove, peeled
- 10g fresh basil
- 50ml extra virgin olive oil
- Juice of ½ lemon
- 1 tbsp water
- 10g Parmesan cheese, finely grated
- 200g new potatoes, cooked
- 200g green beans
- 100g fresh peas
HOW TO DO IT
FOR THE SEA BASS
Take a large frying pan and gently cook the fennel and red onion until they begin to soften. Tip into a bowl and cool completely. Once cold, mix in the chilli, parsley, lemon juice and zest, season with salt and milled pepper.
Now place two of the sea bass fillets skin side down onto a board, season with a little salt. Cover each of the fillets with the fennel mixture. Season the flesh side of the remaining two sea bass fillets and place on top, skin side up. Tie the sea bass together using string so they stay together whilst cooking. These can be kept in the fridge until you’re ready to cook.
Pre-heat your BBQ or grill. Rub a little olive oil over the skin of the fillets and season with a little salt. Cook for 12-15 minutes turning half way through.
FOR THE SUMMER VEGETABLES
Firstly make the pesto (once made this can be stored in the fridge for upto a week). Place the sunflower and pumpkin seeds into a frying pan and cook over a medium heat until toasted, remove from pan and cool completely. Once cooled transfer to a mini food processor with the garlic, basil, extra virgin olive oil, lemon juice and 1 tbsp of water and blend until smooth. Tip into a bowl, stir in the Parmesan cheese and season to taste.
Slice the cooked potatoes and pop into a serving bowl. Cook the green beans for 2 minutes in boiling salted water then add the peas. Cook for a further minute, drain and add to the potatoes. Add 2-3 spoonfuls of the pesto and mix well.
For ease you can use store bought pesto as an alternative, draining off any excess oil so the vegetables don’t get too greasy.