For a light supper, try this sea bass recipe. It can be thrown together in minutes and the rosemary and lemon work really well with the delicate flavour of the fish.
- 1 x 1kg/2.2lb Sea Bass
- 50ml/2fl oz Extra Virgin Olive Oil
- 5-6 Fresh Rosemary Springs
- Sea salt
- 1 Lemon
Preheat the oven to 400f / 200c.
Clean and wash your fish before preparation.
Cut two or three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (make sure not to cut through the bone).
In the slashes created insert some rosemary. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish.
Sprinkle the fish with sea salt and place into a baking tray. Drizzle with olive oil, then rub the olive oil and sea salt into the skin of the fish.
Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white and fluffy, with the skin crisp.
Carefully remove the fish fillets (try using a spoon).
Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Super easy and delicious.
Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.
Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.
Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.
Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.
This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.
- 2 lemons
- 16 Dublin Bay Prawns – Shells removed
- Splash olive oil
- 2 cloves garlic – crushed
- 50g Avonmore Butter
- Heat olive oil and butter in a frying pan until it begins to bubble.
- Add garlic and fry for 30 seconds over a medium heat.
- Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
- Squeeze half a lemon into the pan and mix into the cooking juices.
- Remove from pan and drizzle with cooking juices.
Serve with salad leaves, lemon wedges and crusty bread.
Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.
Courtesy of Bord Bia http://www.bordbia.ie