Sea bass with a chermoula style spice rub, pan fried with a little butter. Crispy skinned, drizzled with caper butter and served with a very fresh tasting cucumber and tomato salad with shallot and mint. Really fresh and healthy for a super quick supper!
Your list –
Rub the sea bass on both sides with a mix of 1 tsp ginger, 1 tsp coriander, 1 garlic clove minced, a few snipped mint leaves, salt and pepper.
Peel the cucumber and slice down the middle lengthways and take out the seeds with a spoon. Then chop up the cucumber into chunky pieces, add to a bowl. Cut the cherry tomatoes in half and add to the bowl. Slice the shallot very finely and add and gently mix everything together. Add half a squeezed lemon, sea salt and pepper and a small sprig of mint leaves, finely snipped. Mix.
Heat a little olive oil in a frying pan, add a knob of butter. When it is just foaming (don’t let it get hot enough to brown) add the fish, skinside down first. Turn after a couple of minutes, and turn again for a couple minutes more and the skin is nice and crispy. Remove to a plate. Then add a tablespoon of capers to the butter in the pan. Pour this over the fish, add some snipped coriander leaves, and serve with the cucumber and tomato salad. Delicious!