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Pan-fried sea bass with cucumber salsa
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the salsa1 medium cucumber, finely chopped2 tomatoes, chopped1 red onion, chopped½ red chilli, finely chopped2 tbsp finely chopped fresh mint leaves2 tbsp finely chopped fresh coriander leaves2 tbsp rice vinegar1 tbsp soya sauceFor the fish25g/1oz unsalted butter4 x 175g/6¼oz sea bass fillets, skin onsalt and freshly ground pepper12 small tiger prawns, peeled and de-veined4 small spring onions200g/7oz mangetout1 lime, juice only
Method
1. To make the salsa, place the cucumber, tomato, red onion, chilli, mint and coriander in a bowl. Add the rice vinegar and soya sauce and mix well to coat, then season. Season, to taste, with salt and freshly ground pepper.2. Meanwhile, heat a large non-stick frying pan. When hot, add the butter and put the fish fillets skin-side down on the pan. Season with salt and freshly ground black pepper abd cook for 2-3 minutes, or until golden and crisp. 3. Carefully turn the fish fillets and add the prawns to the pan. Cook for further 2-3 minutes, or until the fish and prawns are cooked through. Remove from pan and leave to rest in a warm place. 4. Tip the spring onions and mangetout into the pan used for the fish, cook for 2-3 minutes or until just tender.5. To serve, divide the salsa between four plates, top with the spring onions and mangetout and place the fish on top skin-side up. Arrange the prawns around the plates and squeeze over a little lime juice.
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