Grilled Sea Bass and Greens with a Lemon Caper Salsa
I'm all about quick and easy suppers and, as a result, I've really got into grilling fish and veg all together in a big tray. Not only do you save on the washing up, but the flavours of a dish are allowed to mingle and cook together - heaven!
This particular variation uses the best of this season's greens - grab them while you can! - with tenderstem broccoli, spring onions and green beans. The key to the dish though, is the salsa: only four ingredients but each one plays a vital role. There's zingy lemon, rich olive oil, earthy parsley and vibrant capers - a flavour sensation!
Grilled Sea Bass and Greens with a Lemon Caper Salsa
Serves 2
4 sea bass fillets
220g tenderstem broccoli
200g trimmed green beans
1 bunch spring onions
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 lemon
Small bunch fresh parsley
1 tbsp capers, drained and rinsed
Heat the grill to high (around 220°C) then drizzle the fish, broccoli, beans and spring onions with olive oil and season well with salt and pepper. Put the vegetables in a large shallow baking tray (reserve the fish). Grill on high for 4 minutes.
Meanwhile, for the salsa, trim the skin off half the lemon, slice into thin rounds, then cut the rounds into small wedges, discarding any seeds. Put in a bowl. Finely chop the parsley and mix with the lemon and 3 tbsp olive oil. Roughly chop the capers, then add to the bowl with some salt and pepper and mix well.
Place the fish on top of the veg, skin side up, then grill for 4-5 minutes more (or longer, depending on the thickness of the fish fillets) until the fish is just cooked and the vegetables are soft and sweet. Squeeze over the remaining lemon and serve with the salsa.
This particular variation uses the best of this season's greens - grab them while you can! - with tenderstem broccoli, spring onions and green beans. The key to the dish though, is the salsa: only four ingredients but each one plays a vital role. There's zingy lemon, rich olive oil, earthy parsley and vibrant capers - a flavour sensation!
Grilled Sea Bass and Greens with a Lemon Caper Salsa
Serves 2
4 sea bass fillets
220g tenderstem broccoli
200g trimmed green beans
1 bunch spring onions
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 lemon
Small bunch fresh parsley
1 tbsp capers, drained and rinsed
Heat the grill to high (around 220°C) then drizzle the fish, broccoli, beans and spring onions with olive oil and season well with salt and pepper. Put the vegetables in a large shallow baking tray (reserve the fish). Grill on high for 4 minutes.
Meanwhile, for the salsa, trim the skin off half the lemon, slice into thin rounds, then cut the rounds into small wedges, discarding any seeds. Put in a bowl. Finely chop the parsley and mix with the lemon and 3 tbsp olive oil. Roughly chop the capers, then add to the bowl with some salt and pepper and mix well.
Place the fish on top of the veg, skin side up, then grill for 4-5 minutes more (or longer, depending on the thickness of the fish fillets) until the fish is just cooked and the vegetables are soft and sweet. Squeeze over the remaining lemon and serve with the salsa.
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