Saturday, September 4, 2010

To market to market to buy some fresh fish

The sun was not shining this morning in Dublin and I could hear the faint rumbling of thunder when I woke - perhaps  it was my slightly throbbing head following a superb evening spent with  some 'dimond geezers' in Dublin 8 last night ... seared beef, saucisson, incredible goats cheese and lots of good wine, all fresh from the farm and the cave in France.  A culinary delight.

I did manage to struggle to the market to get some provisions in the rain, which progressed with greater intensity as the morning wore on.  Delicious sea bass and some lovely (smoked) haddock swam back home with me.  The boys devoured the haddock and the 'Company' and I had the sea bass. 
I served it with a slightly sharp salsa.  Simple, healthy and delicious and incredibly fast to prepare.  Raw ingredients to plate in about 20 minutes.

You will need, for 2 people:

1 or 2 ripe tomatoes, peeled, de-seeded and finely chopped
1/4 red onion, finely shredded
1 small red chili, finely chopped
400g lentilles vertes du Puy, cooked (I used a tin, the Epicure brand)
small bunch coriander leaves
juice of 1 lime

2 sea bass fillets, or 4 if they are small (2 per person)

Mix the tomatoes, red onion, chili, lentils and coriander leaves together.  Add the lime juice and toss gently.  Set aside and cook the fish.

Turn on the grill to its highest heat for a good 10 minutes before cooking the fish.
Line the grill tray with tin foil.  Brush a little oil on both sizes of the fillets and place them, skin side down, on the tin foil and place them under the hot grill for 7-8 minutes, turning once during cooking. 

Spoon the salsa on to the centre of the plate and lay the fillet(s) on top.
Serve with lime wedges and coriander leaves.

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