A perfect light summer dish. Served with a light and crunchy salad of fennel, radish and cucumber and a vinaigrette of perfectly cut chives and parsley.
Run your fingers gently from the tail to tyhe head end of fish fillets and, if necessary, remove any scale or pin-bones.
Trim away any excess belly .
Wash if necessary and then keep on a kitchen paper until ready to cook.
Cut the fennel in half, remove the tough core and slice finely on a mandolin. Peel the cucumber, cut in half lengthways and remove the seeds with a spoon. Cut the cucumber into thin strips (julienne). Season the fennel and cucumber with Maldon sea salt and place in a colander and allow the water to drain off for 15 minutes. Quarter the radishes.
Just before serving, mix the salad ingredients together and dress with a drizzle of olive oil and a little sherry vinegar. Check the seasoning and adjust if necessary.
Finely chop the chives. Pick the leaves from the parsley and carefully chop. Zest and juice the lemon.
Peel and finely dice the garlic.
Mix the chopped herbs and garlic with a pinch of Maldon sea salt and the olive oil. Add some of the lemon zest and juice. taste the vinaigrette and add more lemon or olive oil until you have a balanced vinaigrette.
Heat a frying pan until hot. Season the fish with Maldon sea salt and a drizzle of olive oil. Place the sea bass in the pan skin side down and cook until the edges whiten and the skin is crisp. Turn the fish over, remove from the pan from heat and allow to finish cooking.
To assemble the dish: Place the sea bass on top of a bed of the salad and drizzle finish with the vinaigrette.
«Always dress your salads at the last minute. The citric acid in the vinegar will "cook" your vegetables if you dress it too early.»