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Wednesday, 1 July 2015

The Big Glut Recipe – July

Summer sea bass with cucumber and dill salsa


Served on a bed of wild Basmati rice, a light summery dish for two. Wash but don’t peel the cucumber, the goodness is in the skin.

Ingredients
  • 2 Sea Bass
  • ½ cucumber 
  • 35g/1.2oz rocket
  • 2 tbsp fresh dill
  • 2 tbsp vegetable oil
  • 2 tbsp red wine vinegar
  • Basmati & wild rice
Put the rice on to boil – it takes longer than plain Basmati. Halve the cucumber lengthways, scrape out the seeds and cut lengthways into strips then finely dice. Chop the dill and toss it with the cucumber. Mix most of the oil with the red vinegar. 

Get a grill pan hot, brush the fish with a little remaining oil and fry for two to three minutes per side. Remove from the pan and place on a bed of rice on warm plates, top with the salsa. Pour the oil and vinegar mix into the pan, let it froth then pour over the fish and salsa. Savour the juices.  

Picture courtesy food network

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