It’s the fourth and final week of the HerFamily.ie 30 Day Bikini Body Blitz and we’re firmly on the home straight. So much so that (maybe for the first time ever) we’re reluctant to ruin all our hard work by scoffing something naughty. But all work and no play makes Jenny a dull girl, right?
Clement Pavie, the Musgrave MarketPlace Head Chef, has come up with a stunningly simple and utterly delicious dish that can be cooked in the oven or on the barbecue if the weather’s good. Invite some friends ’round, kick back and serve them this surprisingly healthy summer dish.
Grilled Fillet of Sea Bass with Black Olives and Tomato Salsa
Serves 4
4 fillet of fresh sea bass, skin on
For the salsa
4 large Vine tomatoes
4 tablespoons of Kalamata olives (stoned)
1 tablespoons of red wine vinegar
2 tablespoons of extra virgin olive oil
1 very fine chopped shallot
1 table spoon of freshly chopped coriander
1 table spoon of freshly chopped basil
1 table spoon pf freshly chopped flat parsley
METHOD: Black olives and Tomato dressing
Dry the black olives for 30 minutes in a 150˚C oven
Leave to cool down.
Peel, seed and dice the tomatoes
Roughly chop the dried black olives
Place all in a large stainless steel bowl.
Add in the vinegar, olive oil and seasoning
Leave to marinate in chill for 1 hour minimum
Add in the fresh herbs just before serving
METHOD: Sea bass
Preheat the oven grill to high heat
Pat dry the fish fillets
Brush a baking tray with olive oil
Season with salt and pepper
Place the Sea bass fillet on the tray with the skin up
Season the skin with salt, pepper and brush with olive oil
Cook the fish under the grill for 5 to 8 minutes
METHOD: Crushed potatoes (OPTIONAL)
450g of baby salad potatoes
2 very fine shredded scallions
2 tablespoon of olive oil
Method
Boil the potatoes in salted water.
Leave to cool down slightly and peel.
In a small pot, reheat the potatoes with some olive oil while gently crushing them
Add in the scallions and season with salt and black pepper
