Sea Bass with Fennel , Broad Beans & New Potato Salad Dressed with Mint and Parsley

I am determined to master filleting fish, it’s one of those skills that once mastered makes you look wholly professional.   Thanks to You Tube I can now make a passable effort but I am still  too stabby with the knife. I often watch videos in awe as people use long clean strokes to remove beautiful fillets of fish.(Here in 38 seconds).

Happily I have perfected the final stage removing the pin bones to produce bone free fillets, that can easily be seared in a pan for a few minutes on either side.

Alternatively once filleted the fillets can be  cooked en papillote. Sandwiching herbs flesh to flesh ,wrapped in an envelope of foil or parchment paper and cooked in a hot 180degC oven for 10 minutes or less.

I served the filleted sea bass with a delicious salad bursting with English summer freshness

Fennel , Mint , Parsley , Broad Beans &  New Potato Salad

1  fennel bulb
Handful of double podded broad beans
2 handfuls of new potatoes 

Dressing

6 tbsp of  rape seed oil
6 tbsp of white wine vinegar
1 tbsp of fresh lemon juice and zest
1 tbsp of  wholegrain mustard
2 tbsp of finely chopped parsley and mint

  1. Boil the new potatoes
  2. mix together the lemon juice, zest, oil, vinegar and mustard to form a dressing
  3. Shred the fennel and mix the broad beans &  half the dressing
  4. While the potatoes are still warm mix into the other half of the dressing
  5. Leave the vegetables for marinade for at least 20 minutes
  6. Before serving mix together all the vegetables with the herbs
  7. Serve.

Salmon in Prosciutto with Broad Bean, Courgette and Fennel Salad by you.Tail of a Trout by you.

About these ads
This entry was posted in Fish, July, June, Salads, Summer, Vegetables and Fruit, Vegetarian. Bookmark the permalink.

5 Responses to Sea Bass with Fennel , Broad Beans & New Potato Salad Dressed with Mint and Parsley

  1. Olgi says:

    I love fish, new potatoes (especially if very small :)), the beans, mint, parsley …
    And the photo is verrry tasteful!
    I’ll certainly cook :)

  2. Lynne says:

    This is a stellar dish that no doubt tasted divine. You’re always doing that, though, creating irresistibles from seasonal foodstuffs. I’m a fan.

  3. Pingback: Grilled Megrim Sole with Caper Parsley Butter « Girl Interrupted Eating

  4. Pingback: Nice Sea Recipe photos | Welcome To Recipe Idea

  5. Pingback: Sea Bass with Broad Beans, Fennel and New Potato Salad | recipepins.tk

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s