Sea Bass with Purple Sprouting Broccoli and Preserved Lemon Dressing
This dish is a real show-stopper. It's perfect for a dinner party or when you want something a little fancy but no need to feel guilty as it's less than 500 calories per portion.
The dressing combines preserved lemon with tomatoes and chives for a slightly unusual but delicious mixture of sweetness, saltiness and freshness. This cuts through the oiliness of the fish and brings out the best in the broccoli and kale. The breadcrumbs over the top provide crunch and toastiness - I actually used toast to make the crumbs which is a quick trick if you don't have any in the house.
Sea Bass with Purple Sprouting Broccoli and Preserved Lemon Dressing
Serves 2
oil
butter
3 tbsp breadcrumbs (I blitzed two slices of wholemeal toast in a blender)
2 sea bass fillets
200g purple sprouting broccoli, trimmed
125g kale, stalks removed and shredded
sea salt and freshly ground black pepper
For the dressing:
1 preserved lemon
2 plum tomatoes
small bunch chives, finely chopped
rapeseed or olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200C. Line a baking sheet with tinfoil.
To make the dressing, scrape out the pulp from the preserved lemon and discard then dice the peel. Cut the tomatoes in half then scoop out and discard the pulp and seeds. Cut into small dice then transfer to a bowl with the preserved lemon, chives, 1 tbsp oil and some seasoning in a bowl and toss.
Melt a small knob of butter in a pan, add the breadcrumbs and fry until light golden brown. Drain on kitchen paper.
Place the kale on the lined baking tray, drizzle over a little oil, season well and then toss to combine. Cook in the preheated oven for 8 minutes, turning halfway through.
Meanwhile, heat a frying pan over a medium-high heat, add a little oil, and put the fish in skin side down for 3-4 minutes. When it starts to turn a light golden colour turn and cook for another minute.
While the fish is cooking, simmer the broccoli in salted boiling water until tender. Drain and season with black pepper.
Spoon the broccoli and kale onto plates, sit the sea bass on top, dress with the lemon and tomato dressing and garnish with toasted breadcrumbs.
The dressing combines preserved lemon with tomatoes and chives for a slightly unusual but delicious mixture of sweetness, saltiness and freshness. This cuts through the oiliness of the fish and brings out the best in the broccoli and kale. The breadcrumbs over the top provide crunch and toastiness - I actually used toast to make the crumbs which is a quick trick if you don't have any in the house.
Sea Bass with Purple Sprouting Broccoli and Preserved Lemon Dressing
Serves 2
oil
butter3 tbsp breadcrumbs (I blitzed two slices of wholemeal toast in a blender)
2 sea bass fillets
200g purple sprouting broccoli, trimmed
125g kale, stalks removed and shredded
sea salt and freshly ground black pepper
For the dressing:
1 preserved lemon
2 plum tomatoes
small bunch chives, finely chopped
rapeseed or olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200C. Line a baking sheet with tinfoil.
To make the dressing, scrape out the pulp from the preserved lemon and discard then dice the peel. Cut the tomatoes in half then scoop out and discard the pulp and seeds. Cut into small dice then transfer to a bowl with the preserved lemon, chives, 1 tbsp oil and some seasoning in a bowl and toss.
Melt a small knob of butter in a pan, add the breadcrumbs and fry until light golden brown. Drain on kitchen paper.
Place the kale on the lined baking tray, drizzle over a little oil, season well and then toss to combine. Cook in the preheated oven for 8 minutes, turning halfway through.
Meanwhile, heat a frying pan over a medium-high heat, add a little oil, and put the fish in skin side down for 3-4 minutes. When it starts to turn a light golden colour turn and cook for another minute.
While the fish is cooking, simmer the broccoli in salted boiling water until tender. Drain and season with black pepper.
Spoon the broccoli and kale onto plates, sit the sea bass on top, dress with the lemon and tomato dressing and garnish with toasted breadcrumbs.
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