This is the perfect Lunch/Light Dinner for Spring… I made it just for myself but the amounts for the Salsa Verde would serve around 8-10 people. It is packed with flavour and goes amazing with any Fish but is also really great with Steak. You don’t need a snazzy blender to make it you can chop it all by hand and mix together it will just be a bit more ‘rustic’.
You will need:
- 1 small handful Mint
- 1 small handful Basil
- 1 small handful Parsley
- 30g Capers
- 30g Cornichons
- 10g Anchovies
- 7 tbsp Extra Virgin Olive Oil
- 2 tbsp White Wine Vinegar
- New Potatoes
- Cherry Tomatoes
- Green Beans
If using a blender, blitz the Capers, Cornichons and Anchovies with 6 tbsp of the Olive Oil (save 1) and the White Wine Vinegar. If you are doing by hand, finely chop them… whisk the Vinegar into the Olive Oil then mix them in.
Trim the Seabass fillet and score the skin. Put the Potatoes onto boil and cut the Cherry Tomatoes in half and pop into the oven on 180′ to roast.
Season the Seabass fillet, then cook in a non stick pan, skin side down on a medium heat. For the first minute or so press down the Seabass fillet whilst its cooking in the pan so it stays flat and the skin gets nice and crispy. It will need around 4 minutes to crisp up, just keep an eye on it, then turn over and cook for 2 more minutes.
Keep an eye on the spuds, when they are very nearly done, add the Green Beans and Asparagus and cook for a minute then drain the lot.
Finely chop all the herbs and mix into the dressing with the final spoon of Olive Oil. Add a spoonful of the dressing to the Potatoes and Greens.
By now the Tomatoes should be ready so you can plate everything up.
The dressing should keep for 2-3 days covered in the fridge but will discolour slightly over time due to the Vinegar in it which is fine, it just won’t look as nice!
Hope you enjoy.