GRILLED SEA BASS WITH MINTED PEAS

Name: GRILLED SEA BASS WITH MINTED PEAS
Cook time: 15 min
Total time: 15 min
Ingredients: 2 x 120g sea bass fillets, skin on; drizzle of olive oil; salt; black pepper; 4 midget trees (tender-stem broccoli), any bigger stalks sliced in half lengthways; 60g frozen broad beans; 40g frozen peas; 10g butter; 2 spring onions, finely sliced; 1/4 courgette, trimmed and sliced into 1/2cm half-moons; 1 tbsp chopped mint; 15g walnuts, roughly chopped; juice of 1 lemon, to serve

5 steps

Cook:15min

This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these minted peas.

Updated at: Wed, 16 Aug 2023 23:51:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories687.8 kcal (34%)

Total Fat34.1 g (49%)

Carbs40.8 g (16%)

Sugars7.8 g (9%)

Protein60.7 g (121%)

Sodium1087 mg (54%)

Fiber13.4 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 x 120gsea bass fillets

tender-stem broccoli, any bigger stalks sliced in half lengthways

60gfrozen broad beans

40gfrozen peas

10gbutter

2spring onions

finely sliced

0.25courgette

trimmed and sliced into 1/2cm half-moons

1 Tbspmint

15gwalnuts

Instructions

Step 1

Preheat your grill to maximum and bring a saucepan of water to the boil.

Step 2

Lay the fillets on the grill pan or a baking tray, skin side up, drizzle with a little olive oil and season with salt and pepper. Grill the fish for 7 minutes without turning. By this time the fish should be cooked through and the skin satisfyingly crisp. Leave the fish to keep warm until you're ready to eat.

Step 3

When the water is boiling, chuck in the midget trees, broad beans and frozen peas. Bring the water back up to the boil and simmer for about 2 minutes, by which time the veg should all be cooked, but still retain a little texture. Drain the veg.

Step 4

While the veg are cooking, melt the butter in a frying pan over a high heat and throw in the spring onions and courgette. Stir-fry the ingredients for 2 minutes until they are just softening. Tip the midget tree mix in with the courgettes and toss the whole lot together. Remove from the heat, season with salt and pepper and stir through the chopped mint.

Step 5

Serve up the fish atop the veg and with a flourish of chopped walnuts. Squeeze a nice bit of lemon juice on top just before serving.