Sea Bass with black olive salsa and baby courgettes/zucchini
This would be a good date dinner. On my 30th birthday I had sea bass cooked for me and served in the garden, surrounded by twinkling candles and a whole lot of love.
Serves 2
2 sea bass fillets
Olive oil
Juice of one lemon
Salt and pepper
Six baby courgettes
Zucchini, halved
For the black olive salsa
50g/1 cup of pitted black olives
150g/1 cup of cherry tomatoes, halved
A handful of fresh chopped basil and dill
Juice of one lemon
Half a red chilli, deseeded and chopped
60ml of olive oil
One lemon, sliced, rind and pith removed to garnish
Preheat the oven to 190C/170C fan/Gas 5. Marinate the bass in a mixture of olive oil, lemon juice and salt and pepper for about 20 minutes.
In a mixing bowl, mix the olives, tomatoes, chopped basil, dill, lemon juice, red chilli and olive oil. Put to one side.
Slice the courgettes/zucchini lengthways, season and splash with olive oil , then bake in the oven for 20 minutes.
Pan-fry the bass in some hot olive oil, cooking it for two minute on each side.
Add the bass to the plates and top with the black olive salsa, serving the baby courgettes/zucchini on the side, sprinkled with extra dill and lemon slices.
