Crispy Seabass with a Pea, Mint + Courgette Salad
INGREDIENTS:
2 fillets of wild seabass (normal will also do)
2 courgettes sliced diagonally
1 cup of green peas
1 handful of mint
FOR THE GREEK SEASONING:
2 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dried rosemary
1/2 tsp ground black pepper
1/2 tsp salt (adjust to taste)
FOR THE TAHINI DRESSING:
2 tbsp of tahini
1 lemon - squeezed
1 garlic clove finely chopped
1 tbsp of water
1 tsp of apple cider vinegar
Salt + pepper
METHOD:
1. Preheat oven to 180.
2. Start by combining the greek seasoning. Apply olive oil to the seabass and cover in the greek seasoning. Set aside.
3. To a baking tray add the courgette with a little olive oil, salt and pepper. Bake this for 25 minutes.
4. Make the tahini dressing by combining all the ingredients and mix until smooth, you could also use a blender and blend until completely smooth.
5. Add olive oil to a frying pan and place on a medium to high heat. Fry the fish skin side down so it gets lovely and crispy.
6. Remove the courgette from the oven and add the peas and mix through.
7. Plate up with the courgette and peas, fish and drizzle with tahini and a sprinkle of fresh mint.
