Pan Seared Seabass Niçoise
This Friday instead of fish and chips try this alternative fish dish out!
Salade niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented". I must say as a footnote, this is my take on it possibly unconventional and may divide opinion depending who you talk too, so much has been made of this simple salad!
As we turn into spring there is a shift in some of the ingredients we use. Here rather than the heavier starches and robust root vegetables we change for lighter options. I have chosen this dish as it is a personal favorite of mine as we serve this regularly during our spring and summer months.