Grilled sea bass with rocket, pomegranate and walnut salad

Ingredients

For 1 serving

• Sea bass200 g
• Potatoes180 g
• Arugula60 g
• Pomegranate60 g
• Walnuts10 g
• Red onion30 g
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: nuts, fish,

In season: October – December

Method

1. Wash the potatoes and cut them into pieces of about 3 cm, leaving the skin on if they're new potatoes. Boil them in salted water for 15 minutes, until a fork goes in easily; drain.
2. Meanwhile seed the pomegranate, break up the walnuts, thinly slice the red onion and wash the rocket.
3. Pat the sea bass fillets dry and season with salt and black pepper. Heat a griddle over medium-high heat, grease it with a little of the extra virgin olive oil and cook the fillets for 3 minutes per side, skin first, until the skin is crisp and the flesh flakes.
4. Toss the rocket, pomegranate seeds, walnuts and onion with the lemon juice, remaining oil and a pinch of salt.
5. Serve the fish with the potatoes and salad.