Grilled Sea Bass with Herb & Lemon Dressing, Sweet Potato Fries & Mixed Salad

Ingredients

• 2 large sea bass fillets (or 2 small whole fish)
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh basil, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp pine nuts, toasted
• 1 clove garlic, minced
• 2 medium sweet potatoes, cut into fries
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 2 cups mixed salad leaves (spinach, rocket, watercress, or your choice)
• ½ tbsp balsamic vinegar

Method

1. Prepare the sweet potato fries by preheating the oven to 200°C (180°C fan, 400°F, gas 6). Toss the fries with 1 tbsp olive oil, smoked paprika, garlic powder, salt and pepper. Spread on a baking tray and bake for 25 to 30 minutes, turning once, until golden and crispy.
2. Grill the sea bass by heating a grill pan or BBQ over medium-high heat. Brush the fish with 1 tbsp olive oil, season and grill skin-side down for 3 to 4 minutes (5 to 6 for whole fish, skin slashed). Add rosemary and thyme to the pan for a herby lift.
3. Flip and cook for another 2 to 3 minutes (5 to 6 for whole fish), until the flesh is opaque and flakes easily.
4. Make the herb & lemon dressing by whisking together 1 tbsp olive oil, lemon juice, lemon zest, parsley, basil, dill, garlic, salt and pepper in a small bowl. Stir in the toasted pine nuts just before serving.
5. Assemble the salad by tossing the mixed salad leaves with balsamic vinegar, a pinch of salt and pepper.
6. Serve the dish by placing the grilled sea bass on a plate and drizzling with the herb & lemon dressing. Serve alongside the sweet potato fries and mixed salad.