Sea bass with salsa verde & roasted tomato millet
5 min Prep, 25 min Cook
We make our own zingy salsa verde by chopping capers, vitamin packed parsley and basil and mixing with lemon juice & olive oil - a perfect partner to white fish!
Preheat the oven to 200C and boil a kettle.
Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 minutes, stirring constantly. Pour in 400ml boiling water, reduce the heat and cover for 15 mins.
Meanwhile, chop the yellow pepper into 2cm pieces and slice the cherry tomatoes in half. Place the pepper and tomatoes on a baking tray and sprinkle over a pinch of sea salt and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.
To make the salsa verde: Finely chop the basil and parsley leaves. Finely chop the garlic and roughly chop the capers. Add the basil, parsley, garlic and capers to a bowl with half of the juice from the lemon and 1/2 tbsp of olive oil. Season and mix well.
Heat a frying pan with 1/2 tbsp oil. Season the sea bass with sea salt and black pepper and place in the pan skin side down, fry for 2-3 mins each side until cooked through.
Drain the millet and stir through the remaining lemon juice, the roasted peppers and tomatoes. Season with sea salt and black pepper.
To serve, place the roasted pepper and tomato millet onto a warm plate, top with the sea bass fillets, and spoon over the salsa verde.
Serving Size 0 g
|Amount Per Serving|
|Calories 544 cals||27%|
|% Daily Value*|
|Kilojoules 3068.5 kJ||27%|
|Fat 19 g||29%|
|Sodium 0 mg||0%|
|Carbohydrate 46 g||15%|
|Protein 51 g||102%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|