Pan Seared Sea Bass with New Potatoes Cucumber-Dill Salad
Nutrition per serving
| Calories | 264 kcal |
| Protein | 26.5 g |
| Carbs | 18.1 g |
| Fats | 9.7 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 5.5 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 2.2 g |
| Fiber | 3 g |
| Sodium | 104 mg |
Ingredients
| cucumber, peeled | |
| Red Onion | |
| New Potatoes | |
| Vinegar, White Wine | |
| Fish, Sea Bass, Mixed Species | |
| Dried Dill Weed | |
| Romaine Lettuce | |
| Olive Oil |
Preparations
1. Peel the cucumber, then using a vegetable peeler, peel long strips to form ribbons. (Discard the middle, seeded part).
1. Peel the cucumber, then using a vegetable peeler, peel long strips to form ribbons. (Discard the middle, seeded part).
2. Peel/finely slice the onion into half-moon shapes.
3. Place the cucumber ribbons and sliced onions into a sieve with a ¼ tsp of salt for 10 minutes and set aside to drain the excess liquid.
4. Wash/cut the potatoes into quarters.
5. Finely chop the dill.
Cooking Instructions
1. Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender.
1. Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender.
2. Meanwhile, place the cucumber/onions between sheets of kitchen towel and squeeze out the excess liquid, then rinse them with cold water. Pat dry with kitchen towel.
3. In a bowl, add the vinegar, the cucumber/onions, mix to coat and set aside in the fridge.
4. In a medium pan, heat a tsp of oil over medium-high heat. Add the fish, skin side down, sprinkle over a pinch of salt and pepper and cook for 3 minutes. Gently turn the fish over and remove the pan from heat.
5. Remove the cucumber/onion salad from the fridge. Add a tbsp of the chopped dill with a pinch of salt (optional) and pepper to taste.
6. Lightly coat a few leaves of the lettuce with a little olive oil and a pinch of salt (optional) and pepper, and then toss the potatoes in the pot in a little olive oil with a pinch of salt and pepper.
7. Serve the potatoes with the fish on top with the cucumber/onion salad and lettuce on the aside.