Serves 1 portion
- 180g sea bass fillet, skin on
- Lime wedge, for garnishing
- 2 corn cobs, de-husked and de-silked
- 50g jalapeno peppers, shaved
- 50g coriander
- 100g onion, shaved
- 100g piquillo peppers, well-drained and sliced
- 250g tomatillo
- 50g jalapeno peppers
- 150g coriander
- 15g Italian parsley
- 15g coriander
- 10g dill
- 10g garlic cloves
- 30g lime juice, freshly squeezed
- 100g olive oil
- Pinch of salt
- Pinch of sugar
1. Place your corn on the cob in a pot of boiling water. When the kernels turn a deeper yellow, carefully take them out of the pot using a pair of long tongs and set aside on a plate to cool.
2. As the corn cools, start slicing your salad greens, which you will place into a bowl. Halve your onion lengthwise, turn them on on their side and finely slice into strips. Next, slice the jalapeno into coins and add as little or much as you like (depending on how spicy you like your food to be), followed by the coriander leaves. Slice the drained piquillo peppers into strips, setting them aside in a separate bowl from the greens.
3. Using the same pair of tongs, carefully place your now-cooled corn on a grill going at high heat, so that the corn cooks quickly without drying out. Sear the corn evenly on each side for colour, until it is well charred. Set aside back on the plate and leave to cool.
4. Slice the jalapeno peppers into halves, and cut the tomatillos into quarters. Add all salsa verde ingredients to a blender. Blend on the highest setting until smooth.
5. Use a steak knife to remove your corn kernels, which should be cool by now, into bite-size chunks. Add to the bowl of salad greens. Pre-heat your oven between 180 to 200 degrees Celsius.
6. Get a heavy-bottomed pan on medium-high heat with a generous swig of olive oil. Using a flat wooden spoon, slide the fillet into the pan, skin-side down, and let it build up a nice crisp sear on its skin. To tell if it’s ready, the fillet should look opaque and come off cleanly without sticking to the pan.
7. Place the sea bass fillet in the oven for about 8 to 10 minutes, depending on how low or high you've set it too. It’s important to let the fillet rest for a couple of minutes after it's come out of the oven, so that it doesn’t dry out and stays tender.
8. Add the piquillo peppers into your bowl of salad and give it a good mix. Using a tablespoon, spread the salsa verde in a circle on your dinner plate, and then very carefully, place your sea bass fillet in the middle. Place your salad just on the side and garnish with a lime wedge and remaining coriander.
And it's as simple as that! Be sure to tag us on Instagram at @superlocogroup when you make this for mum. Happy Mother's Day!