Page 473 - YC Cooking School

4 x 200g fillets of sustainable fish, skin on but bones removed

Salt and freshly ground black pepper

For serving

100g fresh watercress, washed

Tools

Food processor or stick blender
Mixing bowl
Kitchen spoons
Non-stick frying pan

What to do:

For the tomato dressing

1. Place the tomatoes into a bowl and add the soy sauce, red wine vinegar and olive oil.
Season with salt and pepper and set aside.

For the salsa

1. To make the salsa, place all the ingredients into a food processor and blitz until well
combined. Alternatively use a stick blender.
2. Place into a jar or container and refrigerate until ready to serve.

For the grilled fish

1. Heat a non-stick frying pan.
2. Rub the fish fillets with a little olive oil and season with salt and pepper on both sides.
3. Place the fillets skin-side down into the hot frying pan and cook for 2-3 minutes or

until light brown and crispy. Note: Don’t turn them until the skin is beautifully crisp.
4. Turn the fish over and cook for a further two minutes or until just cooked through.
5. To each plate, add some watercress and top with the tomato dressing.
6. Just before serving, place the fish on top of the watercress and drizzle with the salsa.

© Recipe copyright of Franck Dangereux

Learn to cook online at learn.yuppiechef.com

2/2