Categories: July

Ingredients

• 100g blanched whole almonds
• 4 x 150g sea bass fillets with skin
• olive oil, for cooking
• 1 large bunch of watercress, trimmed and washed
• 2 tbsp extra-virgin olive oil
• 1.5 tbsp sherry vinegar
• 1.5 tbsp runny honey
• 1 small shallot, finely chopped

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Spread out the almonds on a baking tray and roast in the hot oven for 10 minutes, turning once or twice, until nicely browned – don’t let them burn. Cool slightly, then break up with a rolling pin and set aside.

2. Meanwhile, pat the sea bass fillets thoroughly dry with kitchen paper. Using a very sharp knife, make 2-3 shallow cuts in the skin of each fillet, stopping 1cm before you reach the other side. Season the skin with salt. Oil a large, heavy-based frying pan – enough to thinly coat the bottom – and place over a high heat until just beginning to smoke.

3. Put the sea bass fillets, skin side down, in the pan. Season with a little salt. Cook for about 3 minutes, until the fillets begin to brown at the edges. Carefully turn over and cook for a further 2 minutes, then remove from the pan and leave to rest in a warm place for 5 minutes.

4. Meanwhile, make the dressing. Whisk the oil, vinegar, honey and shallot together in a bowl, then season to taste. In a large bowl, toss the watercress with enough of the dressing to coat.

5. To serve, divide the watercress salad between plates. Place the sea bass fillets on top and scatter over the toasted almonds. Spoon over any remaining dressing.

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