Chargrilled Sea Bass with winter salsa and Roast Sea Bass, warm bulgar salad and beetroot
Recipes serve four
CHARGRILLED SEA BASS WITH WINTER SALSA
400g leeks, trimmed and finely chopped
4 tbsp olive oil, plus a little extra
2 garlic cloves, peeled and finely chopped
1 glass white wine
1kg spinach, well washed
100g pine nuts
1 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
2 roasted red peppers, chopped (buy a jar from any delicatessen)
4 sea bass, cleaned and slashed three times on each side
1 lemon, quartered
To make the salsa, combine the olive oil and the leeks and soften over a gentle heat for five minutes. Add the garlic, cook for two minutes, then add the white wine. Boil the liquid until it has reduced almost to nothing, then add the spinach and pine nuts. Continue cooking for five minutes or until the spinach wilts. Add the herbs and roasted pepper and toss around so everything is well combined.
Season and chargrill the sea bass for five minutes on each side, or until just cooked. Serve with a spoonful of the salsa on top and a lemon wedge at the side.
ROAST SEA BASS, WARM BULGAR SALAD AND BEETROOT
1 onion, peeled and chopped
olive oil
500g bulgar
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
1 400g tin chopped tomatoes
4 sea bass, cleaned
plain flour
400g cooked beetroot, diced
1 small red onion, peeled and finely chopped
2 tbsp parsley, finely chopped
1 lemon, zested and juiced
1 garlic clove, peeled and finely chopped
Gently saute the onion in four tablespoons of olive oil for 10 minutes or until softened. Add the bulgar and cook for a further two minutes, stirring frequently. Add the spices and cook for a further two minutes or until the spices lose their raw aroma. Add the tomatoes and 350ml of water, bring to the boil, season, turn down the heat and simmer for 15 minutes, uncovered. You may need a little more water towards the end of the cooking.
Remove from the heat and set the pan aside for 10 minutes, covered with a clean tea towel.
Preheat the oven to 220 degrees/gas seven. Lightly dust the sea bass in seasoned flour. Put four tablespoons of olive oil in a roasting tin, add the fish, gently turning them so they are well coated, and roast for 10-15 minutes or until cooked.
Combine the beetroot, red onion, parsley, lemon zest, lemon juice and garlic with four tablespoons of olive oil. Toss well and serve with the sea bass and bulgar.