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

Comments

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside. Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed. Time to get you

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite ! Ingredients: (Serves Four-Six) Jus-Roll Puff Pastry (x2 250g) Flour for dusting Tomato Puree 350g Feta Cheese 250g Spinach Leaves 1 Egg, beaten Preheat Oven to 190C. You will need a standard oven baking tray approx: 36cm x 34cm Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly. Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base. Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese on top. Co

Beetroot & Coconut Muffins

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat! This recipe can be easily transformed to become gluten free and vegan with just a couple of swaps. Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family... INGREDIENTS 200g Wholemeal Spelt Flour 80g C oconut Sugar 1 tablespoon Organic Cacao Powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda Pinch of Salt 150g cooked Beetroot 1 Free Range Egg (use the equivalent measurement of egg replacer if vegan) 100ml Almond Milk 40g Vegetable Oil 1 large Banana (mashed) 5 tablespoons Unsweetened Desiccated Coconut Preheat your oven to 180°C and line the muffin moulds with paper cases. Combine all the dry ingredients and mix well: f lour, c oconut sugar, c acao powder, baking powder, bicarbonate of soda and s a

Patz's Pantry

Search This Blog