As ever, we thought we’d end this newsletter with a recipe from Emma’s husband, chef Rob Green – and given that we’ll probably all still be in lockdown when this reaches you, we asked him to keep it simple and use readily available ingredients – you might even be able to source some of them from your garden!
Simple sea bass with sauce vierge
Serves 2 as a light lunch/supper
2x sea bass fillets
50ml olive oil plus a little extra
zest and juice of half a lemon
2 tsps capers
1 tsp coriander seeds, crushed
Handful of basil leaves, torn
1 tbsp chopped chives
6 cherry tomatoes, quartered
salt and pepper
Add all the sauce ingredients together in a small pan over a low heat for 15 minutess to infuse. Remove from the heat and keep warm.
Heat a little olive oil in a non-stick frying pan over a medium-to-high heat. Season the sea bass fillets on both sides. When the pan and oil are hot, carefully place the sea bass fillets in the pan, skin side down.
Cook for 2 minutes, then carefully flip over. Remove the pan from the heat. The residual heat of the pan will finish cooking the fish within three to four minutes, depending on the thickness of the fillet.
Place one fillet of sea bass on the centre of a warmed plate. Drizzle some of the sauce over and around the fish. Serve with new potatoes and salad.
You can see Rob cooking this delicious recipe on his YouTube channel here: