Sea Bass Fattoush

with Watercress, Tomato, Radish, Cucumber, Pitta Chips & Creamy Yoghurt Dressing

 Serves 2

 Ingredients:

-       2 Sea bass fillets

-       1 Pitta bread

-       85g Watercress

-       1 large tomato, chopped

-       A few radishes, finely sliced

-       ¼ cucumber, finely sliced

-       Parsley leaves, chopped

-       Olive oil

For the dressing:

-       3tbsp natural yoghurt

-       1tbsp olive oil

-       A few mint leaves, roughly chopped

-       1tsp lemon juice

-       (optional) Garlic clove, minced

 Method:

1. Start by making the dressing: simply combine all ingredients in a bowl and set aside.

2. To make pitta chips, roughly chop a pitta bread in to chunks. Heat some oil in a pan, enough to cover the base. Once hot, shallow fry the pitta chunks for a couple of minutes each side until golden brown. Tip them on to some kitchen paper to soak up any remaining oil and set aside to cool.

3. Pan-sear the sea bass skin-side down for a few minutes, until it gets some colour. Flip it and cook for a further couple of minutes until cooked through.

4. Assemble the watercress, tomato, radish and cucumber on a plate. Add your pitta chips and sprinkle with some parsley. Place the sea bass fillet on top and drizzle everything with the creamy yoghurt dressing.

Photography by Lara Jane Thorpe