Calories: 326 Preparation: 5 mins Cooking: 6-8 mins Serves: 2
4 small sea bass fillets
A little oil for brushing
For the salsa:
1 red chilli, deseeded and chopped
1 tbsp capers, drained
2 spring onions, trimmed
1 x 85g bag watercress
2 tbsp olive oil
Juice of half a lemon
Salt and freshly ground black pepper
New potatoes and watercress
Brush the fish fillets on both sides with a little oil and season to taste. Place skin side down on a foil lined grill rack and cook under a hot grill for 6 – 8 mins or until cooked through.
Meanwhile, place all the salsa ingredients together in a food processor and whizz on the pulse setting until a smooth sauce has formed. Season to taste and spoon into a serving bowl.
To serve, take four plates, arrange a little watercress on each and place the fish on top. Spoon the salsa over the fish and serve with new potatoes
Fat: 18g Saturated Fat: 2.6g Carbohydrate: 0.9g Protein: 40.2g Fibre: 0.9g Salt: 1.28g