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Warm Salad of Oak Smoked Seabass Fillets
Prepare and cook the potatoes and leave to cool.
Place the smoked sea bass fillets into a moderate oven (180C) for five to seven minutes until tender but not overcooked. Leave to cool but do not chill. If you are including the couscous now is the time to prepare it according to the instructions on the packet.
Roughly chop the potatoes and add a generous amount of Greek yoghurt; to this add chopped herbs according to your preference, and blend together.
Prepare your favourite tomato salad. Dress the salads on a large white plate and top with bass fillets.
- Smoked sea bass fillets
Mint or Coriander leaves
Publication Date: January 28, 2015.