Grilled Bass with spring veg and a lemon and mustard dressing

1. Add olive oil, Dijon mustard, honey, lemon juice, salt, and pepper to a jar.
2. Shake well to mix.

1. Slice the vegetables into similar sizes.
2. Drizzle with olive oil and season with salt and pepper.
3. Heat a griddle pan (you can also use a BBQ or grill).
4. Cook vegetables for a couple of minutes on each side until you have char marks, retaining a bit of crunch.
5. Remove vegetables and place them to one side.

1. Score the sea bass skin with a sharp knife to avoid it curling up while cooking.
2. Drizzle with a little olive oil and season with salt and pepper.
3. Cook sea bass in the griddle pan for 2-3 minutes until the skin is crisp, pressing down lightly with a spatula.
4. Turn over and cook for a further 2 minutes.

   

To serve
1. Before serving, coat the veg in a bowl with your dressing
2. Plate the dressed veg
3. Add sea bass on top of the vegetables.
4. Sprinkle with chopped parsley for garnish.