PAN SEARED SEABASS WITH A CUCAMELON, LEMON AND DILL DRESSING

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.