I was sitting in the hairdresser the other day and flicking through a copy of Sainsbury Magazine when I came across this recipe. I adore seabass and when reading through the rest of the recipe, I noticed that it would fit in very nicely with this new eating plan that I am on. It is full of flavour, colour and it’s healthy – what more could you ask for?
Until we eat again!
- • 2 seabass fillets
- • 2 sweet potatoes, peeled and cubed
- • 25g root ginger, peeled
- • 2 tsp sesame seeds
- • ½ tsp olive oil
- • Zest of 1 lime, plus a wedge for garnish
- • 2 spring onions, chopped
- • 1 red chili, finely chopped
- • 1 garlic clove, finely chopped
- Place the sweet potatoes in a pot and par boil until cooked through
- Lightly toast the sesame seeds in a dry pan and set aside
- Mix the olive oil, lime zest and 1 tsp of ginger together and rub into the fish.
- Once the potatoes are cooked, drain and then add the remaining ginger, chili and all of the garlic and toss well. You can pan fry the spuds at this point if you want to for a bit of crunch. (I did)
- Heat a little olive oil in a medium sized frying pan
- Fry the seabass, skin side down over a medium heat for 2-3 minutes.
- Turn over and fry for a further 1 minute
- Divide the potato mixture between 2 plates and top with the seabass and serve with your choice of green vegetables
- Squeeze some lime juice over the top