This Saturday after watching Rick Stein’s Mediterranean escapes, we decided to go for Swordfish with Salmorglio for Saturday’s night meal. So off I went to Waitrose to get said fish and the rest of the ingredients. Waitrose didn’t have any Swordfish so went with Sea Bass fillets instead hence the title!
Serves 4 (I halved the ingredients as it was just the 2 of us)
4 Swordfish steaks (or Sea bass!!!)
Seasoned plain flour
For the Salmoriglio
6 tablespoons extra virgin olive oil
3 tablespoons water
1 and half tablespoons of lemon juice
1 garlic clove, very finely chopped
1 tablespoon chopped oregano
1 tablespoon chopped celery herb or celery tops (optional)
1 tablespoon chopped flat leaf parsley
Firstly to make the salmoriglio. Whisk the olive oil and water together in a bowl until thick and creamy and then whisk in the lemon juice and some salt to taste. Stir in the garlic, oregano, celery herb if using and the parsley. Leave to one side until serving.
Dust the sea bass with the flour, and add skin down to a very hot frying pan, once the bass is skin is nice and brown turn and cook for another few minutes.
Place on a plate and spoon over the dressing. I think it would go really well with a salad on a warm summers evening, however as they has seemed to be over now 😦 so we had this with some roasted baby potatoes.