Travels for Taste

Tales of travel and food with a touch of spice

  • Home
  • About
    • In the Press, Published Work and Interviews
    • PR and Disclosure Policy
  • Food
    • Recipe Index
      • Indian
        • C.K.P recipes
        • Curry – Meat, Seafood
        • Curry – Vegetarian
        • Sides
        • Chutneys
      • Healthy
        • Soups
        • Salads
      • Quick and Easy
      • Baking
        • Desserts
      • Meat
      • Seafood
      • Vegetarian
        • Salads
      • Vegan
    • Product Reviews
    • Events
  • Travel
    • UK
    • India
    • Around the World
  • Lifestyle
    • Home
    • Kitchen
    • Restaurant Reviews
    • Miscellaneous
  • Giveaways
  • Work with me
    • Meet interesting foodie entrepreneurs here

Whole Sea Bass steamed with a Rainbow side salad

May 1, 2015 by manjirichitnis 16 Comments

A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Serves: 2

Ingredients:

  • 1 large sea bass scaled and gutted
  • 1 large lemon
  • 2 sprigs of Rosemary
  • Thyme
  • Chives
  • Garlic sea salt
  • Red Chilli powder

Whole Sea Bass

For the steamed veggies on the side

  • 2 small carrots per person
  • Handful of green peas person

For the Rainbow Side Salad

Ingredients:

  • 1 fresh pepper (capsicum)
  • 1 small red onion
  • 1/2 a courgette
  • 1 tomato
  • 1 tbsp Red wine Vinegar
  • 2 tbsp chopped parsley
  • Freshly cracked black pepper
  • Sea salt
  • Olive Oil

Beautiful whole Sea Bass seasoned

Method:

To steam the fish

  • Pre-heat the oven to 200 °C 
  • Wash the fish and place on the foil.
  • Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme.
  • Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
  • Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about 20-25 minutes.
  • Steam the veggies in a steamer.

To make the Rainbow Salad:

  • Chop all the vegetables into tiny bite sized cubes.
  • Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar.
  • Season well with sea salt and add a generous sprinkle of freshly cracked black pepper.
  • Mix well

To Serve

  • Plate a portion of the fish and serve the steamed carrots and peas on the side.
  • Serve a generous helping of the crunchy veggies salad.

Whole steamed sea bass with a Rainbow salad

Here is another recipe to try if you are cooking sea bass:

  • Fennel and Pancetta Baked Sea Bass from Anne’s Kitchen

Filed Under: Food, Recipe Index, seafood Tagged With: carrots green peas, Chives, courgettes, Freshly cracked black pepper, garlic sea salt, lemon, olive oil, parsley, pepper, recipe developer, recipe development, red chilli powder, red onion, red wine vinegar, rosemary, Thyme, tomato, travels for taste, travels for taste is a food and travel blog based in London, travels for taste recipe development

Caramelised Red Onion Chutney with Feta and Chickpeas Salad

October 20, 2013 by manjirichitnis 3 Comments

On a trip to one of my favourite supermarkets I purchased my first jar of caramelised red onion chutney. Coming from India my palate is well -acclimatised to red onions and their sharp sweet taste. The tangy taste and deep rich colour and versatility of this chutney got me hooked on this dish and I was using it ever so often.

Since then I had been planning to make this chutney at home and after scouring for recipes online, I found this interesting recipe by Fraser Doherty – The Super Jam Cookbook. It’s a basic and simple recipe yet perfect in proportion and that’s exactly what a great recipe should be.

Red Onions with bay leaves image 3

It’s a perfect accompaniment for a good roast or in toasted sandwiches with a light soup during a cold wintry day. This chutney goes well with feta cheese and chickpea salad as it does with cheese and crackers. This is also my way of using all those empty glass jars that have been stacked behind various shelves in my tiny kitchen.

Averse to consuming chickpeas in popular Indian fare like ‘’Chole Bhature’’( a chickpea masala gravy with ‘’Bhature’’ which is huge, puffed fried fermented wheat bread). I find this a much healthier alternative to get my husband to eat chickpeas and get a nod of approval from my biggest critic 😉

After adding vinegars

Caramelised Red Onion Chutney

Ingredients:

  • 8 red onions
  • 1 red chilli
  • 2 bay leaves
  • 25ml olive oil
  • 200g brown sugar
  • 150ml balsamic vinegar
  • 150ml red wine vinegar

Method:

Chop the red onions into fine long slices. Slice the chilli into long thin slits. Heat the olive oil in the saucepan and add the bay leaf and chilli followed by the red onions. On a low flame stir continuously and cook for about 20 minutes.

The onions will change colour now and turn dark and the mixture will have reduced in volume. Now stir in the sugar first followed by the vinegar, I used dark muscovado sugar as I love the rich dark smoky flavour. Simmer this mixture for 30 minutes and the chutney now turns sticky and thick.

While this is simmering, sterilise all those glass bottles and store the chutney in them. It takes a month for the flavour to mature fully.

Chutney close up in tiny bonne mamon jar

Feta Cheese and Chickpea Salad

Serves 4 as a side with a main meal

Ingredients:

  • 120g chickpeas (That’s half a can of tinned chickpeas ready to eat)
  • 120g packet of crunchy salad leaves
  • 100g feta cheese
  • A pinch of Maldon sea salt
  • Half a red onion sliced thin and lengthwise
  • Few cherry tomatoes
  • Few small boiled potatoes
  • Some slices of colourful peppers

Method:

Create a bed of leaves and throw in the chickpeas and other ingredients. A generous dollop of the caramelised red onion chutney in this salad will offset the feta cheese beautifully. It’s great for a meatless Monday lunch or a perfect accompaniment for a big family Sunday lunch.

salad with yellow tea towel

The best part of making this chutney is that I get to give some to my friends, sharing is fun isn’t it?

.

Filed Under: Food, Healthy, Recipe Index, Salads, Vegetarian Tagged With: balsamic vinegar, bay leaves, boiled potatoes, brown sugar, Caramelised Red Onion Chutney, cherry tomatoes, Chole Bhature, colourful peppers, crunchy salad leaves, Feta cheese and Chickpeas Salad, Fraser Doherty, gravy, Maldon Sea Salt, masala, muscovado sugar, olive oil, red chilli, red wine vinegar, saucepan, The Super Jam Cookbook

Food,travel and lifestyle writer. Photographer.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

  • Baking
  • Breads
  • C.K.P recipes
  • Cakes
  • Chutneys
  • Cocktails
  • Curry – Meat, Seafood
  • Curry – Vegetarian
  • Desserts
  • Events
  • Featured Food and Drink
  • Featured Lifestyle
  • Featured Travel Adventures
  • Food
  • Healthy
  • Home
  • India
  • Indian
  • Kitchen
  • Lifestyle
  • London and rest of U.K
  • Meat
  • Miscellaneous
  • Product Reviews
  • Quick and Easy
  • Recipe Index
  • Rest of the World
  • Restaurant Reviews
  • Salads
  • seafood
  • Sides
  • Smoothies
  • Soups
  • Travel
  • Uncategorized
  • Vegan
  • Vegetarian

Featured Blogger on Great British Chefs

GBC_blogger-badge_150x300px    

Need a New Power Blender?

13076814_10154185434898293_7387808474266473605_n

Read Travelfortaste’s interview on Gourmandize UK & Ireland

 Sliceoffme interviewed by Gourmandize UK & Ireland

Travelsfortaste is Featured on Expats Blog

England expat blogs

Read Travelsfortaste reviews on Zomato

View my food journey on Zomato!
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
Squaremeal.co.uk - Restaurant Reviews

About me

Writer and Photographer. Food,Travel & Lifestyle, Blogger and Digital Marketer. Read More…

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Recent Posts

  • Easy Spinach and Pea Soup
  • Grenada Chocolate Festival – Festive Giveaway
  • Royal British Legion Centenary Cookbook – Cooking with Heroes
  • The Instagram Foodie Bag – Must have for all Food Photographers
  • Restaurant quality meat – Swaledale Online Butchers – a review

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT