Pan-seared sea bass with Italian-style salsa verde

Once you have your salsa verde made, this is a really simple and quick dish to put together. Again, my plating isn’t great, but at least it tasted good!

SAMSUNG CAMERA PICTURES

For the salsa verde, I blended: 100g parsley, 60g anchovy fillets, 2 tbsp capers, 30g basil, a little olive oil, lemon juice and zest, 8 cloves garlic, 1 tbsp dijon mustard, and 1 tbsp each of apple cider and balsamic vinegar. This is only loosely based on the traditional Italian salsa verde, and I found it slightly too salty for my tastes to eat on its own. It is, however, lovely with simple fish or chicken!

SAMSUNG CAMERA PICTURES

I had it with crispy-skinned sea bass, blackened courgettes and kale.

SAMSUNG CAMERA PICTURES

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s