This super easy fish dish is summer on a plate, quick to make and will definitely impress your guests. We recommend sea bass but any good quality white fish will do, just watch the cooking times if the fillets are thicker, like it someties happens with cod.
For two people you will need:
- 2 fillets of sea bass
- 500g mixed heritage tomatoes
- 1/4 cup smoked almonds, coarsely chopped
- 1 small finely diced shallot
- 2 tsp small capers, rinsed and roughly chopped
- 1 tbsp sliced black olives
- 1 tbsp lemon juice
- ½ tsp pimenton
- 1 tsp honey
- 3 tbsp good quality olive oil
- a small handful fresh chopped parsley
- sea salt and freshly ground black pepper
Trim the sea bass so the edges are clean and tidy and the fillets are both the same shape. Pat the skin dry, then score the skin every cm or so. That means making a number of shallow cuts in the skin of the fish, at an angle to help flavour get to the meat every 1 cm.
Wash the tomatoes and chop them randomly into halves and quarters. Don’t worry, different shapes and sizes will look ace on this dish. Roughly chop the capers, shallots, half the almonds and 3/4 of the parsley and add to the tomatoes. Season with pimenton (smoked, sweet paprika), olive oil, honey and lemon juice, then add salt and pepper to taste.
Heat a non-stick frying pan -or even better, a grill pan- until very hot. Meanwhile, season the fish with a little salt, pepper and a drizzle of olive oil on both sides. Add a couple of drops of oil to the pan and place a square of good quality paper on it. This will allow the skin to crisp up while staying completely undamaged.
Lay the fish fillets on the pan, skin-side down and hold them down with your fingers (or a fish slice) to stop the sides from curling up. The flesh will start getting white, from the skin up. Once it’s around 75% cooked, turn it over and cook for a further minute. Then remove from pan and set aside.
Now all you need is some beautiful plates. Add the tomato salad in the centre and place the sea bass, skin up, on top. Drizzle with some drops of extra virgin olive oil and the rest of the chopped parsley and almonds.
Disclaimer: The image on this post was taken by the super talented Gerard from Franquesa Foto in Barcelona as part of Colin’s job