Monday, 13 May 2013

Sea bass with spring veg in under 10 mins

Sea bass and spring veg in under 10 mins!
Serves 1

I love crispy fish but don’t cook it all that much. Not sure why, but this sea bass fillet was half price in a pack of 2 so I snapped it up. It’s a very virtuous dish – probably less than 400 cals I would imagine. I have frozen the other fillet for another time.

1 sea bass fillet, skin on
1 tsp olive oil
5 asparagus spears, tips separated
4 runner beans
1 tsp frozen peas
Half a bag of spinach
¼ lemon

First boil the kettle for the veg.  Season the fish on both sides and heat the oil in a sauté pan. Lay skin side down for about 3 minutes to crisp. Meanwhile boil the runner bean and thick ends of asparagus in salted boiling water for 5 mins.

Turn the fish and continue to fry for about 3 mins. I turned the heat off after a minute as it got quite hot.

Throw in the peas and asparagus tips with the runner beans and cook for 3 mins.

Tip the spinach into a large pan and wilt in a splash of water from the kettle over a low heat. Season.

When the veg is tender and spinach wilted, drain and plate. Add a squeeze of lemon and a drizzle of olive oil to the fish and place on top of the veg. And that’s it! Clean and fresh and carb free!

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