Grilled Sea Bass with Mediterranean Salad
Grilled Sea Bass with Mediterranean Salad & Bottarga - Marinated, crispy skin, fresh veggies, tangy dressing | Serves 2, Easy to prepare.
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Cooking tools:
- Microplane
- Grill pan
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Plate
- Fork
Ingredients
- 2 sea bass filleted (skin-on)
- 2 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- Salt
- pepper
- Juice of 1/2 lemon
- 30g mixed lettuce leaves
- 1/2 cucumber, diced
- 10 cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 8-10 black olives (pitted and sliced)
- 60g feta cheese, cubed
- 1 tablespoon fresh dill, chopped (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
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