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Photo of Sea bass with salsa verde by WW

Sea bass with salsa verde

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Add a bit of oomph to pan-fried fish with a generous helping of boldly flavoured salsa verde. You can also serve this salsa verde with griddled chicken, pork or vegetables.

Ingredients

New potatoes, raw

750 g

Olive Oil

2½ tablespoon(s), extra virgin, 2 tbsp for salsa, ½ tbsp for fish

Mint, Fresh

1 tablespoon(s), chopped

Calorie controlled cooking spray

4 spray(s)

Sea Bass, Raw

360 g, 4 x 90g

Salad leaves

80 g

Cherry Tomatoes

150 g

Balsamic vinegar

2 teaspoon(s)

Lemon

1 medium, wedges to serve

Anchovies in oil, drained

3 individual, roughly chopped

Capers, in Brine

1 tablespoon(s), drained and rinsed

Lemon Juice, Fresh

1 tablespoon(s)

Garlic

½ clove(s), small, crushed

Parsley, fresh

3 tablespoon(s)

Basil, fresh

2 tablespoon(s), chopped

Instructions

  1. Cook the potatoes in a large pan of boiling water for 12-15 minutes until tender, then drain and roughly crush with a potato masher. Toss with the oil and mint.
  2. Meanwhile, make the salsa verde. Put all the ingredients except the oil into a mini food processor, and blitz to a coarse purée. Stir in the oil, season to taste, then set aside. If you don’t have a mini food processor, you can chop everything finely by hand.
  3. Make 3 shallow slashes through the skin of each fish fillet. Mist a large nonstick frying pan with cooking spray and cook the fish, skin-side down, over a medium heat for 2-3 minutes. Gently turn and cook for another 1-2 minutes, until just cooked through.
  4. In a bowl, combine the salad leaves and tomatoes, then drizzle over the balsamic vinegar. Divide the salad, crushed potatoes and sea bass between plates. Spoon over the salsa verde and serve with the lemon wedges.

Notes

Remove the anchovies from the salsa if you don’t like them.

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