Sea Bass Fillets with a Cucumber, Wild Rocket and Dill Salsa
This mouth-watering recipe is ready in just 10 minutes and the ingredients detailed below can serve up to 2 people.
Ingredients
Method
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.
Serve immediately.
Saucy Chef’s tasty tip: Serve on a bed of basmati rice with asparagus, pepper and mange tout.
Recipe courtesy of Saucy Fish Company.
