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Superfood Salad with Sea Bass
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SUPERFOOD SALAD, WITH SEA BASS - THE PERFECT GARDEN PARTY DISH

Posted 6 July 2017 by The Saucy Fish Co.

This July, we’ve got a superfood-filled recipe that contains so much goodness it will leave you glowing for the whole month! Broccoli: check. Quinoa: check. Spinach: check. And last but certainly not least, our Sea Bass with Salsa Verde.

It’s the 'perfect garden party' dish according to our favourite, Katie Pix.

Garden Party goodness, we’re coming for you.

Recipe below (serves 2):

○ 2 Cook from Frozen Saucy Fish Sea Bass with Salsa Verde
○ 80g long stem broccoli
○ 50g edamame beans
○ 2 avocados
○ 150g cooked quinoa
○ 2 bags baby spinach
○ 1 pomegranate
○ 30g pumpkin seeds - tossed gently in a dry pan until slightly popped.

What you need to do:

STEP 1: Preheat the oven to 190°C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes).

STEP 2: Put the quinoa in a medium pan and add 300ml of boiling water. Bring to a boil, then reduce the heat to low, cover and simmer until tender and most of the liquid has been absorbed. This should be between 15 and 20 minutes. Once absorbed, fluff with a fork.

STEP 3: Pour a spoonful of olive oil into a frying pan, then add the broccoli and a pinch of salt & pepper. Fry for 2 to 3 minutes to soften, then add the edamame beans and cook for an extra minute. Remove all from the heat and mix together in a large bowl with the quinoa.

STEP 4: Meanwhile, prepare the sauce. Chop the capers, anchovies, garlic and herbs, mixing all together well. Add the mustard, vinegar and seasoning, then stir in the olive oil until the sauce is the right consistency. Set aside.

STEP 5: Cut the avocados in half, remove the stones and slice. Toast the pumpkin seeds in a frying pan for several minutes, then add to the top of the salad.

STEP 6: Begin to plate everything up. Add the spinach, then the quinoa and broccoli mixture. Top with pumpkin and pomegranate seeds, then add your sea bass to the top of the salad. To finish, pour the prepared Salsa Verde sauce over the top of the fish.

Check out our pals Katie Pix and Haste’s Kitchen.

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