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The Derby Arms pub has an enviable location directly opposite the Queens stand of Epsom racecourse. Continue reading
The lightly spiced sea bream is the perfect match for the mediterranean flavoured vegetables. A simple but impressive recipe bursting with delicious Moroccan spice. The harissa adds a wonderful smoky spice to the delicate flavour of sea bream while the cous cous adds a healthy crunch. An easy to prepare, healthy meal that will remind you summer is only a few months away.
Time 30 mins
2 fillets sea bream
1 courgette cut into strips
2 red peppers, deseeded and cut into thick slices
2 red onions, cut into wedges
2 tbsp olive oil
1 tbsp Harissa paste
Enough prepared cous cous for two people
Freshly ground pepper to season
1) Preheat oven to 200C. Put the onion, courgette and red pepper into a roasting tray and drizzle with olive oil. Roast the vegetables for approx 20 minutes.
2) Meanwhile pre-heat the grill to medium. Put the sea bream on a tray and brush each fillet with Harissa paste. Season with freshly ground pepper and grill for 4-5 minutes, until cooked through.
3) Arrange the prepared cous cous on two plates. Place the roasted vegetables on top of the cous cous. Then place the harissa sea bass on top of the vegetables.