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This recipe for sea bass, grilled courgette, lemon and hazelnut comes from Percy and Founder in Fitzrovia, London. It's ready in under an hour, is really easy to follow and under 500 calories but still looks fantastic on the plate, perfect if you're hosting a dinner party but don't want to over-indulge.
Ingredients
courgettes 4 large (yellow and green), slicedsea bass 4 fillets (about 150g-180g each), scaled and pin-boned
oil
hazelnuts 60g, crushed
butter
lemon 1, zested and juiced
fish stock 50ml
mint a handful of leaves, chopped
Instructions
STEP 1Season the courgette slices well, and put in a dry pan or grill pan on a high heat. Char on both sides, remove from the pan, and cover with foil to keep warm.
STEP 2
Cut the sea bass fillets in half down the middle so you get two long, thin fillets, and season liberally with salt. Put, skin-side-down, in an oiled non-stick pan, on a high heat for 4-5 minutes. Flip the fish over for one minute to continue cooking, then remove and leave to rest somewhere warm.
STEP 3
In the same pan as the fish, add the hazelnuts and a knob of butter. Cook the nuts until golden brown, then add lemon juice and zest followed by the fish stock.
STEP 4
Reduce the sauce until it has thickened, and add the mint at the last minute. Arrange the courgettes on four plates with the sea bass on top. Pour the sauce over the plate and serve.
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