Pan-fried SeaBass

I was asked to take part in the #SwitchTheFish challenge using sea bass – a fish I have enjoyed eating on restaurant outings but haven’t cooked with before. Having made this recipe, I can say I am a complete convert – not only is sea bass very quick and easy to cook, it is also delicious, low-fat and a healthy meal choice. I am definitely making the switch – think I will be trying coley next!

I have served this with a yoghurt and tahini dip – ‘Greek mayo’ as Tonia Buxton called it at a Total Yoghurt event. You wouldn’t think that a simple blend of yoghurt and tahini would be quite so addictive but I am here to tell you it is amazing – and so much healthier than mayonnaise. The courgette and apple ‘slaw’ is all kinds of awesome as well – a fresh, summery version of coleslaw.

And lets talk a little about the red onion and caper combo. Given half a chance I would add capers to almost everything, but they really do go especially well with the flavours in this dish. Plus the caper brine kind of pickles the onions, turning them into a vivid pink-purple. So, so tasty. Photographing this was a bit of torture as I had to hold back wolfing down the entire plate – do not embark on a food shoot with a rumbling tummy!

Courgette slaw
Serves 2
1 large courgette (zucchini)
1 small green apple (use white cabbage if you prefer)

Sainsbury’s send me vouchers to cover the ingredients cost for this recipe. Join #SwitchtheFish on Friday 12th June at Sainsbury’s fish counters – all four of the alternative fish will be on offer from Wednesday 10th June – Tuesday 23rd June.