Tropical Sea Bass Salad

Welcome to recipe number four of my summer salad series. This one is an absolute corker. It’s very difficult to make a recipe less than £2 with fresh fish. Either; I create a very simple recipe around it, with a few affordable ingredients. Or I use frozen fish. This recipe goes with the former. Sea bass is up there with my very favourite fish. It’s meaty but light in the same breath and soaks up the flavours you combine it with so well. There’s no need to over-do those flavours too. The simple combination of lemon, parsley and garlic is a perfect example. You can pan fry with olive oil or butter but I do find that butter works a touch better with white fish.

The big challenge with fish is always making sure you don’t overcook. Whereas with chicken or other meat you can get away with it, fish is so delicate that it’s very easy to overcook. The easiest way to avoid that is buying fish with the skin still on. The skin acts as a guard against the heat, allowing it to get through to the meat a lot more slowly. In this way, the skin will get nice and crispy whilst the meat slowly cooks. Win win. Then once your skin side is a golden brown, you can flip the fish to the soft flesh side for literally 30 seconds and it’s ready to come off the heat.

The big challenge with fish is always making sure you don’t overcook. Whereas with chicken or other meat you can get away with it, fish is so delicate that it’s very easy to overcook. The easiest way to avoid that is buying fish with the skin still on. The skin acts as a guard against the heat, allowing it to get through to the meat a lot more slowly. In this way, the skin will get nice and crispy whilst the meat slowly cooks. Win win. Then once your skin side is a golden brown, you can flip the fish to the soft flesh side for literally 30 seconds and it’s ready to come off the heat.


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