Seabass with salsa verde

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Seabass (or spnott if you’re reading this in Malta) is one of my favourite fish – it has a such a delicate flavour and is so tasty cooked only with a little seasoning. Today I fried the fish for 2-3 minutes on each side, or until it becomes flaky.

Served with a very summery salsa verde, which is basically lots of chopped fresh herbs – with 2/3 parsley and whatever else you’ve got for the other 1/3, we had coriander and mint. Chop an anchovy along with it and some capers (although we didn’t have any capers today) and mix in with olive oil, seasoning and a squeeze of lemon juice for a lovely fresh tasting salsa.

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Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

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