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
Seasoning
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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