Seabass with French Bean, Hazelnut, Cherry tomato and Orange Zest Salad.
2 x Seabass Fillets
A drizzle of Olive Oil and a little knob of butter
For the Salad
The Zest of 1 Orange and a squeeze
Half a garlic clove finely chopped
Cherry Tomatoes chopped in half
A handful of Hazelnuts crushed
A drizzle of olive oil
Pop the beans in some boiling water for 2-3 mins, drain and place in a large mixing bowl. Place all the salad ingredients in the bowl and mix with hands. Season well with lots of good sea salt and pepper!
In a frying pan, heat the olive oil on a medium to high heat, then place the Seabass skin side down, season. Cook for about 3 minutes and then turn the heat down slightly and add the knob of butter. Cook for a further minute, then flip over and cook for a final 30 seconds.
Serve and enjoy!