Pan-fried sea bass with salsa verde

Ingredients

• 1 handful parsley (large)
• 3 anchovy fillets (or 2 if bigger)
• 1 tsp capers
• 1 clove garlic (small)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• few grinds of pepper
• 2 tbsp olive oil
• 1/2 tbsp butter (a knob)
• 2 sea bass fillets

Instructions

1. 1

   Remove the parsley leaves from the stalks. Put the parsley, anchovy fillets, capers and garlic on a chopping board and chop all together so that everything is cut up finely and starts to mix.

2. 2

   Transfer the mixture to a small bowl and add the mustard, lemon juice, a few grinds of pepper and the olive oil. Mix all together and refrigerate until ready to use (will keep a few hours well, a day or two not bad but not as bright colors).

3. 3

   Get a skillet/frying pan hot over a medium heat and add the butter.

4. 4

   Swirl the butter round a little so it covers all the pan then add the bass fillets, skin sound down.

5. 5

   Allow the fish to cook most of the way through - you will see it cook from the outside in.

6. 6

   When the fish is still a bit uncooked in the middle, carefully turn it over. Cook for a couple more minutes, turn back to skin side down for a minute then serve.

7. 7

   Stir the salsa and serve with the fish. Sides as you prefer but greens such as green beans and potatoes or salad work well.