Peri Peri Seabass with Roasted Pepper and Potato Salad
Serves
2
Ingredients
2 x Seabass fillets
1 x Pureety Peri Peri Sachet
1tbsp x Vegetable oil
6 x New potatoes
1 x Red pepper (Roasted)
250gm x Rocket (Washed)
1 x tbsp x Olive oil
Salt and pepper (To taste)
Preparation
Pre heat a grill to its highest heat setting.
Then trim both seabass fillets of any excess fat and score the skin.
Place on a plate and pour the contents of the Pureety Peri Peri sachet over the fish ensuring all parts are covered.
Cooking Method
To cook the dish firstly place the new potatoes in a pan of cold water, bring to the boil on a high heat, then reduce the heat down to medium and simmer until cooked.
Once cooked place under cold running water until cool.
Then slice the potatoes into wedges and place in a bowl with the rocket leaves.
Next slice the roasted red pepper and place in the bowl.
Add the olive oil and season with salt and pepper.
Place a handful of the salad in the middle of each serving plate.
Then remove the seabass fillets from the plate and place on a metal tray and put under the grill for 5-7 minutes.
Once cooked remove from the grill and place on top of the rocket salad.
Serve immediately.
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