Sea bass With Pesto Dressing

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Sea bass With Pesto Dressing Yum
Sea bass tastes great all year round as both a dinner party dish or a light supper. This recipe is an extremely simple, but delicious meal for two people that is packed full of colour and flavour.
Prep Time 25 minutes
Cook Time 10-30 minutes
Servings
people
Prep Time 25 minutes
Cook Time 10-30 minutes
Servings
people
Recipe Notes

1.  To prepare the fish, slash the sea bass diagonally on each side. Now carefully tuck the rosemary sprigs into the gut cavities and lightly brush over the fish with olive oil and a sprinkling of salt.

2. Now heat the olive oil (2 tbsp) in a pan and set to a medium heat and fry the sea bass skin-side down for 4 minutes. Turn the sea bass and fry for a further 4 minutes until the skin is crisp and golden. Once cooked, place the fish in a serving plate and dress with your favourite salad.

3. To make the pesto, simply blend all the pesto ingredients together in a food processor until you achieve a coarse texture and spoon the mixture over the sea bass.

Summer Roasted Radishes

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Summer Roasted Radishes Yum
Radishes are unbelievably underrated. Their bright pink colour is so pretty on a plate and makes what can seem to be a rather wintry dish more summery. Roasted, radishes lose their somewhat bitter flavour and become sweeter and more subtle. Serve with a roasted chicken and a some fresh salad.
Course Small Bites
Servings
Ingredients
Course Small Bites
Servings
Ingredients
Instructions
  1. Preheat oven to 190 C
  2. Place radishes in a large roasting tray, and smother with the olive oil.
  3. Squeeze the lemon juice over the top, and season well with salt and pepper.
  4. Toss the radishes so that they combine well with the other ingredients.
  5. Bake for 20-25 minutes until crispy on the outside and tender in the middle (test with a fork)
  6. Serve with a sprinkle of lemon zest over the top.

Rosemary Skewered Scallops

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Rosemary Skewered Scallops Yum
In this rustic dish, sturdy fresh rosemary sprigs serve as the skewers. First, trim the sprigs to roughly 6-inch lengths, then use a small knife to carefully whittle the thicker ends to a point. Thread the scallops onto the rosemary skewers. It’s easier than it sounds, and it will give you lots of flavour with only six ingredients. Recipe courtesy of Bon Appetit for Food Republic
Course Big Bites
Servings
People
Course Big Bites
Servings
People
Instructions
  1. Thread three scallops onto each rosemary sprig.
  2. Drizzle with two tablespoons oil and season with salt and pepper.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  4. Brush grill grate with oil.
  5. Place lemon halves, cut side down, on grill.
  6. Grill scallops until golden brown and just opaque in center, three to four minutes per side.
  7. Transfer to plates and serve caramelised lemon halves on the side for squeezing over.

Marinated Grilled Zucchini with Feta and Huckleberries

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Marinated Grilled Zucchini with Feta and Huckleberries Yum
This recipe is perfect for entertaining as the flavours develop best when the dish is left in the fridge over night. So, you can the cooking out of the way the day before, leaving you more time on the day to relax with loved ones. Recipe courtesy of Martha Stewart
Course Big Bites
Prep Time 30 Minutes
Servings
People
Ingredients
Course Big Bites
Prep Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet.
  2. Season with 1 tbsp salt, flip, and let stand until slightly softened and juices are released, about 1 1/2 hours. Gently squeeze zucchini, extracting as much liquid as possible, and pat dry.
  3. Meanwhile, preheat grill over medium-high heat. Brush zucchini with 2 tablespoons oil and grill, flipping once, until lightly charred and tender-for about 15 minutes. Transfer to a 9-by-13-inch baking dish.
  4. Heat 1 tbsp of oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until translucent, for about 5 minutes.
  5. Distribute shallot-and-garlic mixture evenly over zucchini. Sprinkle with coriander seeds, huckleberries, and 1 tsp salt. Drizzle with vinegar and remaining cup oil.
  6. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.
  7. Layer zucchini mixture and feta on a serving platter, drizzle with some marinade, and garnish with coriander sprigs and huckleberries.

Maple Glazed Salmon with Sweet Cranberry Chutney

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Maple Glazed Salmon with Sweet Cranberry Chutney Yum
Other than when in the humble fish pie, fish isn’t often thought of as ‘winter’ ingredient. Thoughts of eating it fresh from the sea on holiday- ideally with a cold glass of rose wine- come to mind. And this is precisely why we love this recipe. For non-meat eaters in particular, this is a great alternative to a traditional Sunday roast. The maple and sweet cranberry chutney married with the rosemary potatoes transform the salmon from light and summery to just the right side of rich and hearty.Recipe courtesy of Half Baked Harvest
Course Big Bites
Servings
People
Ingredients
Cranberry Chutney
Salted Roasted Rosemary Potatoes
Course Big Bites
Servings
People
Ingredients
Cranberry Chutney
Salted Roasted Rosemary Potatoes
Instructions
  1. Preheat oven to 180 c.
  2. Arrange the potatoes in a single layer in a roasting pan. Coat with with olive oil, sprinkle with salt and add the rosemary.
  3. Roast for about 45 minutes or until the skins start to wrinkle.
  4. Meanwhile, whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper in a small bowl. Place the salmon on a 9×13 inch baking dish and pour the sauce over the salmon. Leave to marinate.
  5. In a medium size pan, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, and cinnamon stick. Pour in 240ml water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Remove from the heat to cool.
  6. Whilst the chutney is cooking, heat a frying pan over a medium-high heat and add a tbsp of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot pan, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes. Remove the salmon from the pan and place on a plate.
  7. Reduce the heat to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened a little and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
  8. To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!