Warm Salad of Oak Smoked Seabass Fillets
20 minutes
2
Warm and smokey sea bass served straight from the oven
- 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.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 2
Ingredients:
- Smoked sea bass fillets
- New potatoes
- Tomatoes
- Salad leaves
- Mint or Coriander leaves
- Yoghurt
- Cous cous(optional)
