Sea Bass With Watercress Salsa

Serves 2
Prep: 5 mins
Cooking: 6 - 8 mins

4 small sea bass fillets
a little oil for brushing
For the salsa:
1 red chilli, deseeded and chopped
1 Tbsp capers, drained
2 spring onions, trimmed
1 x 85g bag watercress
2 Tbsp olive oil
juice of half a lemon
salt and freshly ground black pepper
To serve:
new potatoes and watercress

Brush the fish fillets on both sides with a little oil and season to
taste. Place skin side down on a foil lined grill rack and cook under a
hot grill for 6 - 8 mins or until cooked through. Meanwhile, place all the
salsa ingredients together in a food processor and whizz on the pulse
setting until a smooth sauce has formed. Season to taste and spoon into a
serving bowl. To serve, take four plates, arrange a little watercress on
each and place the fish on top. Spoon the salsa over the fish and serve
with new potatoes.

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