Enjoy this recipe which also appeared in the Bucks Advertiser - a fabulous suggestion for summer dining!
BBQ Fillet of Sea Bass
With a Cucumber, Pea, Rocket, Watercress and Cherry Tomato Salad, Toasted Pumpkins Seeds and Natural Yogurt Dressing
Ingredients for 4
- 4 x fillets of Sea Bass
- ½ cucumber
- 100g wild rocket
- 100g watercress
- 100g cherry tomatoes
- 50g fresh peas
- 20g toasted pumpkins seeds
- 100g Tim’s Dairy Low Fat Natural Yogurt
- 1/4 lemon (finely grated zest and juice)
- salt & pepper
- olive oil
Cut your sea bass fillets in half and marinate them in a little olive oil and fresh mint for approximately 4 hours and squeeze a little lemon juice over the fish.
Place your sea bass fillet skin side down on your BBQ and cook for 4 minutes , turn over and cook for a further 4 minutes.
Meanwhile, cut the cherry tomatoes in half, place into a bowl add your fresh peas from the pod and season.
Wash and spin dry the watercress and rocket, add into the bowl.
Using a potato peel, peel the cucumbers in to ribbons and add to the bowl.
Mix the lemon zest and natural yogurt together and season.
Toss the salad with your yogurt dressing and place in the middle of each plate or on your platter.
Arrange the sea bass on top, add a little more yogurt dressing and sprinkle over the toasted pumpkin seeds.