Save to your scrapbook
Peppered sea bass with samphire
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
2 sea bass fillets
Sunflower oil, for brushing
40g butter
1 small clove garlic, finely chopped
1 tbsp capers, roughly chopped
Juice and zest of ½ lemon
1 tbsp chopped parsley
90g samphire
1. Preheat the grill to medium. Brush the sea bass fillets with the sunflower oil, sprinkle with black pepper and place skin-side down on a greased foil-lined baking tray. Place under the grill for 6-8 minutes, or until the fish is cooked through (no need to flip the fillets).
2. Meanwhile, melt the butter in a frying pan until it foams, fry the garlic and capers for 30 seconds. Add the lemon juice and zest, season and remove from the heat. Stir through the chopped parsley and spoon over the sea bass. Serve with the samphire, cooked according to the pack instructions.
Typical values per serving:
Energy |
1,328kJ 319kcals |
---|---|
Fat | 24g |
Saturated Fat | 12g |
Carbohydrate | 4.8g |
Sugars | 0.7g |
Protein | 21g |
Salt | 2.2g |
Fibre | 1.1g |
This recipe was first published in Wed Apr 08 08:20:55 BST 2020.
Average user rating