This is a very nice and light supper which I adapted from a recipe I found in the June edition of myWaitrose magazine. The original recipe uses Waitrose’s ready to cook sea bream instead of using sea bass, but the sea bass I saw in the fishmonger looked so good that I decided to use it instead. It worked really well and is perfect for a summer dinner.
Sea bass with potato and tomato bake
Serves 4 | Prepare 15 minutes | Cook 45 minutes | Gluten-free, Meat-free | Easy
- 550g new potatoes, sliced;
- 6 tomatoes, sliced;
- 2 garlic cloves, roughly chopped;
- 1 tbsp olive oil;
- 50ml dry white wine;
- 4 sea bass fillets;
- large knob butter;
- 1/2 lemon, juiced.
To make the potato and tomato bake, preheat oven to 220C/200C fan/gas mark 7. Toss the sliced potatoes and tomatoes in a large bowl with the garlic and the oil and season. Arrange evenly in a baking tin, pour over the wine and bake for 35-45 minutes, until golden and cooked through.
For the fish, when the bake is almost ready, heat the butter in a large pan over a high heat. Season the fish, put into the pan skin-side down and cook for 3 minutes, until golden and crisp. Flip the fillets over and cook for 1 more minutes on the side. Pour over the lemon juice.
Serve the fillets along with the potato & tomato bake, and some green salad if you’d like.
Original recipe from myWaitrose magazine, issue June 2018, available here.
Pomegranate is in season in January and I love using it in salads, sauces, desserts and everywhere I can. This middle eastern meal is light and full of flavour that will remind you of summer even in the dullest winter days. A simple and fresh dinner for two, it takes less than 30 minutes and it’s light on carbs. You can make it a bit more filling by serving on a flatbread to soak up all the tasty lamb and pomegranate juices.
The pomegranate dressing in this recipe will likely be more than you need. You can reserve for a few days in an air-tight container and use to dress salads over the next few days.
Lamb chops with pomegranate and feta cheese
Serves 2 | Takes 30 minutes | Easy | Gluten-free
- 1 pomegranate;
- 1/2 red onion;
- 1 1/2 tbsp red wine;
- 2 tbsp pine nuts, lightly toasted;
- 1 1/4 tsp ground cumin;
- large handful mint leaves (or basil leaves), shredded;
- 4 tbsp extra virgin olive oil;
- 4 lamb chops, at room temperature;
- 50g feta cheese;
- 100g baby salad leaves;
- 2 flatbreads (optional).
- Cut the pomegranate in half and hold one half, cut-side down, over a medium bowl. Using a wooden spoon, hit the outside until seeds start to fall into the bowl. When you’ve gathered all the seeds from on half, repeat with the other. Pick out any bits of pith.
- Add the onion, vinegar and pine nuts. Stir in 1/4 tsp ground cumin, the shredded mint (or basil) and 3 tbsp olive oil. Season and put to one side to allow the flavours to mingle.
- Rub the chops on all sides with the remaining olive oil. Sprinkle with the remaining 1 tsp cumin, season. Heat a frying pan over a medium heat and cook for 3 minutes on each side. Remove from the pan and leave somewhere warm to rest for 5 minutes.
- Serving: If you are using flatbreads, warm them slightly and place a flatbread on each plate. Top with the salad leaves. Arrange the chops on top, sprinkling with any resting juices, then roughly crumble the feta on top. Splash with the pomegranate dressing on top and scatter a with a few mint leaves.
Original recipe from Waitrose Food magazine, issue February 2016.