Last weekend we had a bit of a freezer clear out. I wanted to use up the few things we had left, a bit of a foodie spring clean! In the fish drawer of the freezer we found a whole Sea Bass lurking. We decided to have it for lunch the next day. I love fish but am still pretty scared of filleting them myself although I’m getting better, so luckily the husband was on hand to do all that fiddly work. As it was a lunch meal we thought we would make a salad from some of the things we had in the fridge, I wanted to try using the new mandolin I got for Christmas!! The fennel in the salad added some extra flavour and crunch and the pickled cucumber cut across the sweetness of the pomegranate in the dressing. A really delicious fresh and healthy lunch. Well, except the sauté potatoes we had with it!
For the sea bass;
- 2 fillets seabass (We had one whole sea bass and Lee filleted it – if you do this remember to remove the pin bones too!)
- salt and pepper to season
For the salad;
For the salad dressing;
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- grind black pepper
- half tsp dijon mustard
- dash of tabasco (or 2 or 3 if you’re me)
- 10cm piece of cucumber
- 300ml white wine vinegar
- small pinch fennel seeds
- small pinch coriander seeds
- 1/2 star anise
- pinch black peppercorns
- 2 tbsp caster sugar
- 50ml water
- half dried red chilli
- Firstly make the pickled cucumber. Cut the cucumber into lengthways strips, as thin as you possibly can (or use a speed peeler or mandolin).
- Bring to the boil the vinegar, water, sugar, chilli and spices, add the cucumber when boiling then bring back to the boil and remove from the heat. Allow to infuse for at least 30minutes before use. You can pop them in the fridge to chill after cooling naturally for about 5minutes. In an airtight sterilised container they will keep for quite a while in the fridge.
- Slice the radish and fennel as thin as possible (or again use a mandolin) and put in a bowl of iced water with a chunk of lemon until ready to serve.
- For the dressing simply combine all ingredients and whisk well together.
- Season the fish and cook skin side down in a frying pan with a little olive oil, the time will vary depending on the thickness of the fillet.
- Take the radish and fennel from the water and drain and then toss with the watercress and dressing.
- To serve, plate a large handful of salad with the sea bass fillet and some ribbons of the pickled cucumber. We also served ours with a few sautéd new potatoes to make a hearty lunch.
Happy eating 🙂