Sea Bass and Courgette Salad (serves 1; 25 minutes prep and cooking time)

I do love salad in the summertime.  Tonight I had a wonderful sea bass and courgette salad. Here's how I made it:

1 sea bass fillet

1 x courgette, in ribbons

juice of 1/2 lemon

1 sprig of mint leaves, chopped finely

50g baby salad leaves
5 x baby plum tomatoes
1 x ripe avocado, scooped out with a teaspoon into segments
1/4 red pepper, sliced
5 x green olives, sliced
balsamic vinegar and olive oil dressing

First, put on the grill to heat up to a medium temperature.

Use a vegetable peeler to slice the courgette into fine ribbons. Spread these out onto a grill pan in a single layer. Pop this under the grill for about 5 minutes, until just starting to char. You can turn these over but I think they taste good cooked on one side only.

Put the sea bass fillet into a frying pan with a little olive oil to cook over a medium heat for 15 minutes. A lid on the frying pan is a good idea to limit spitting.

Into a salad bowl, add the leaves, tomatoes, avocado, red pepper and green olives. Add a little dressing and toss the salad.

Turn the sea bass over half way through cooking. 

Remove the slightly charred courgettes from the grill.  In a separate bowl, cover the courgettes with the lemon juice and a drizzle of olive oil and stir, together with the chopped fresh mint, until the courgette is fully coated.

Add the courgette to the salad bowl.

As soon as the sea bass is cooked, add that to the bowl also. 

Enjoy!