Grilled sea bass, crisp potato skins & crab butter
Sea bass eaten with the skin on and potato-skin chips so crisp they rustle in the pan, this fish dish is served with crab butter for a touch of indulgence
Charred onion & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 bunches salad onionstrimmed
- 270g pack mixed small tomatoeshalved
- 50g bag watercress
For the dressing
- 1 salad onionsteeped in vinegar
- 2 tsp white wine vinegar
- 2 tbsp extra virgin olive oil
- ½ tsp wholegrain or Dijon mustard
- good pinch of golden caster sugar
Nutrition: per serving
- kcal81
- fat6g
- saturates1g
- carbs4g
- sugars4g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.
step 2
Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.
step 3
To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.
