What to make this weekend: Saturday night dinner for less than €6

For just €5.48 per person, this meal features a delicious vegetarian starter using Irish courgettes, roast peppers and mini mozzarella salad finished with a drizzle of Deluxe Barrel Aged Balsamic Vinegar. The undeniable hero of this meal though is the pan-roasted sea bass fillet served with grilled tender stem broccoli, crushed potato & scallions, and a tomato & caper salsa.

Grilled Irish courgettes, roast peppers and mini mozzarella salad with toasted pine nuts and Deluxe barrel-aged balsamic

Serves 4

 

Ingredients

• 1 courgette
• 1 bag of mixed salad
• 1 pack of mini mozzarella balls (tear balls in half)
• ½ jar of roast peppers
• ½ bag of basil leaves picked
• 120g pine nuts toasted
• ½ bottle balsamic 125ml/75g brown sugar reduced in pan to a syrup and cooled

Method

1. Slice the courgette lengthways in thick strips. Season generously and grill until charred.
2. Tear the mozzarella balls in half.
3. Drain the jar of roast peppers and slice in strips.
4. Toss all ingredients in a bowl and serve.

 

Pan roasted Lighthouse Bay sea bass fillets served with grilled tender stem broccoli, crushed potato, scallions, tomato and caper salsa

Serves 4

Ingredients

• 2 packs of Lighthouse Bay Sea bass fillets (4 fillets)
• 2 Packs Potatoes baby microwave
• 4 scallions
• 1/8 bag chopped flat parsley
• 3 tbsp butter
• 2 packs of tender stem broccoli
• 2 plum tomatoes
• ½ red onion finely chopped
• 1/8 bag of chopped flat parsley
• 1 scallion, finely chopped
• Optional: 2 – 3 tbsp chopped capers

Method

1. Season the sea bass with sea salt and fresh black pepper and pan-fried skin side down first in a hot non-stick pan with some olive oil and butter, 3-4 minutes until skin is golden brown
2. Turn and cook for another 3-4 minutes
3. Squeeze 1/2 lemon juice into pan

For the salsa:

1. Quarter the tomatoes and remove seeds, then dice
2. Add red onion, 1 scallion and optional capers
3. Season with sea salt and fresh black pepper
4. Set aside until ready to serve

For the potatoes:

1. Boil 3-4 potatoes per person
2. Strain and smash with a fork
3. Add parsley, 3 tbsp of butter and remaining scallions, season with sea salt and fresh black pepper & serv

For the broccoli:

1. Blanch broccoli in salted boiling water 3-4 minutes
2. Cool immediately under cold water
3. Strain & Drizzle with olive oil, season with sea salt and fresh black pepper
4. Cook on a griddle pan until charred (alternatively roast in a hot oven)

 

Lidl Ireland has revealed a range of Savvy Supper Club recipes created by the expert culinary team at Temple Bar’s Crow Street restaurant, that are sure to satisfy tastes buds as well as the purse strings.