This watercress & greek yoghurt sauce is a fresh flavoured sauce that goes well on summer bass and is equally at home just on salads, especially Worcestershire asparagus.

serves 2

1 bunch of water cress – just use the short stalks
100g greek yoghurt
1 tablespoon honey
juice from 1/2 lemon
2 tablespoons capers, drained and rinsed
1 baby gem lettuce

Gentle fry your bass fillets skin side down in oil (adding butter to finish)
Zap the watercress, yoghurt and honey for about 30 seconds
Stir in lemon and capers (save some for garnish)
Season to taste

to serve: Place the bass fillet in the middle of the plate and a few baby gem leaves, spoon the watercress sauce over the fish and garnish with capers & a sprig of water cress, drizzle over some olive oil and enjoy. I cooked a mini roasties cooked in olive oil to accompany this.

Wine: 2009 Beaujolais Villages, Domaine de Rochemure

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