PAN FRIED SEA BASS
Lightly coat a non-stick pan with olive oil, on a medium-high heat. Season the sea bass fillets with salt and pepper and place skin side down in the pan.
Press down on the fillets to keep them flat and ensure the skin crisps up nicely.
Cook for a few minutes until the skin is nicely golden and carefully turn the fillets over to cook for a further minute. You'll know the fish is cooked when it becomes opaque
If the fish is not cooked after one minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat.
ROASTED SALMON FILLETS WITH LEMON AND GARLIC
Preheat your oven to 200 degrees C.
Rub your salmon fillets evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Combine 1/4 of a cup of lemon juice with 1/4 of a cup of melted butter and pour it all over your salmon.
Cook for about 10 minutes until the salmon is opaque and serve with roasted potatoes and veggies.
SIMPLE AND DELICIOUS MUSSELS WITH WHITE WINE & PARSLEY
Tip your mussels into a large bowl of cold water and tumble them around to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
There shouldn't be any open mussels in our bags - but if you do happen to see one tap it against the bowl. If it doesn't close, dispose of it. Rinse your mussels once more in fresh cold water to remove any bits of shell or barnacle, and drain in a colander.
Next, pop them into a large pan, then add a small glass of white wine and a chopped shallot. The pan should not be more than half full – the mussels need plenty of space to move around so that they cook thoroughly.
Heat the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
Remove the pan from the heat to stop the mussels cooking. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.