Realfit Recipe of the Week – Grilled Sea Bass Fillets With Mediterranean Potato Salad (Tesco Real Food)
Serves: 4 people
Prep: 7 mins and 18 mins
800g baby potatoes, halved, or quartered if large
200g pack fine beans, trimmed and halved
1 garlic clove, crushed
5g fresh basil leaves, very finely chopped
40ml red wine vinegar
2 tbsp extra-virgin olive oil
2 roasted peppers from a 460g jar, drained and sliced into strips
1 small red onion, thinly sliced
1 heaped tbsp sliced black olives in brine, roughly chopped
2 x 190g packs boneless sea bass fillets
10g fresh parsley leaves, roughly chopped
Protein: 23.3 g
Carbs: 37.7 g
Fat: 18 g
Boil the potatoes in a large pan for 10 mins or until tender, adding the green beans to the pan for the last 3 mins; drain.
Tip the potatoes onto a large plate or tray and leave to cool completely; rinse the beans under cold water to stop them from continuing to cook.
Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined.
Put the cooled potatoes and beans, the peppers, onion and olives in a large bowl. Add the dressing and toss together. Cover and set aside while you cook the fish.
Preheat the grill to medium-high. Line a baking tray with nonstick baking paper and add the sea bass, skin side up. Drizzle with ½ tbsp oil, season with pepper, then grill for 6-8 mins until cooked through and the skin is golden and lightly crisp.
Toss most of the parsley through the potato salad and season with black pepper. Divide between 4 plates and top with the fish. Scatter over the remaining parsley to serve.