This is neither a sauce or a salad but a glorious mix of everything thing that is the taste of summer. It’s the mixture of crunchy textures and sweet fragrant flavours lifted with vinegar and held together by beautiful olive oil that makes it so good and perfectly compliments this incredible line caught, wild, Sea Bass.
Roasted Sea Bass with Salsa Primavera, by Mitch Tonks
Ingredients
Method
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To make the Salsa Primavera
In a mixing bowl add the spring onions, cucumber, peppers, fresh peas, broad beans, capers, gherkins, olives, fresh herbs and artichoke hearts (straight from the jar, without the oil). To the vegetables add the olive oil, sweet vinegar, a good pinch of salt and a squeeze of lemon, adjusting the flavours to your taste to balance the sweetness and the acidity. Set aside while you prepare the fish.
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To make the Sea Bass
Preheat the oven to 200C/Gas Mark 6
Slash the skin of the sea bass and rub it with good quality sea salt and a small pinch of freshly ground black pepper. Place the seasoned fish onto a roasting tray and drizzle with a little olive oil. Roast in the oven for about 10 minutes.
Remove the fish from the oven and immedietly plate up each fillet with a good helping of the salsa primavera. Serve alongside a lemon wedge for each person to squeeze over their beautiful piece of sea bass.
