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Sea Bass with Spring Onions, Ginger, Capers and Tomatoes

This has to be one of my favourite recipes! It's the warmth of the ginger and heat of the chili coupled with the saltiness of the capers and fish what makes this dish extremely moreish, I always feel the need for more.

Ingredients:
(Serves Two)
  • 2 Sea Bass Fillets,lightly scored on the skin
  • 1tbsp. Ginger, grated
  • 1 Chili, finely chopped
  • 2tsp. Baby Capers
  • 10 Cherry Tomatoes, quartered
  • 1 bunch Spring Onions, sliced lengthways
  • 3tbsp. Soy Sauce
  • Extra Virgin Olive Oil
  • Salt & Pepper
Season the fish with salt and pepper and then slash the skin lightly three times.

Heat a frying pan and add 1tbsp oil.

Season the sea bass with salt and pepper, fry for 4mins scored skin side down then 1min flesh side down, transfer to a serving plate and keep warm.


Heat another tbsp of olive oil then gently fry the ginger, chili and capers for 1min. Add the tomatoes and stir for 1min, toss in the spring onions and soy sauce. Cook for 3mins until the spring onions have wilted.

Serve with my Chili and Garlic Broccoli topped with Sesame Seeds.



Liked It? Tried It? Tweaked It? Let me know!

Patz x

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