PAN SEARED SEABASS WITH A CUCAMELON, LEMON AND DILL DRESSING

Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter A FANTASTIC warm salad – do try and source out the Cucamelon as it gives the dressing a fabulous light crunch and bite. Alternatively peel half a cucumber and dice the flesh.

SERVES FOUR

Ingredients ●●Cucamelon Dressing ●●Four tablespoons of olive oil ●●One shallot, chopped fine ●●Half a clove of garlic – crushed ●●Eight Cucamelon sliced thinly ●●Zest and juice of half a lemon ●●Few sprigs of dill, chopped ●●Two tablespoons of white wine vinegar ●●One teaspoon of sugar ●●Seabass ●●Two tablespoons of olive oil ●●Four 200g fillet portions of Seabass – skin on ●●Local beetroot – cooked and scooped into balls ●●Griddled new potatoes

Method

1. For the Cucamelon dressing – heat the olive oil and fry the shallot and garlic for five minutes until softened. Add the Cucamelon slices and toss in the garlic oil, add the zest and juice of lemon. 2. Remove from heat then add the dill, vinegar and sugar. Season to taste. 3. For the Seabass – heat a non-stick pan and seal the Seabass skin side down until a light golden brown – about three to four minutes, turn over then seal the other side. Depending on the thickness of the fish it should need about two to three minutes in the pan but if thicker place in a hot oven 180oC for four to five minutes until the flesh is cooked. 4. To serve – arrange the beetroot and potatoes on serving plates, add the cooked Seabass and finally spoon over the Cucamelon dressing.