A healthy eating idea.
A delicious dinner party favourite.
Serves 2
Pan fried sea bass
1 dessert spoon of olive oil
4 fillets of sea bass
1 tablespoon of plain flour
Salt and ground black pepper
A splash of pernod
Oven roasted vegetables
1 tablespoon of olive oil
2 bulbs of fennel
2 bunches of cherry tomatoes on the vine
10 black olives
Pre-heat the oven to 200 degrees centigrade, 400 degrees fahrenheit or gas mark 6.
For the vegtables, drizzle a tablespoon of olive oil onto a non-stick roasting tray. Finely slice the fennel and place this on the tray along with the tomatoes (still on the vine) and the olives.
Roast the vegetables in the oven for around 35 minutes, or until cooked. The fennel should be soft and the tomatoes bursting but not mushy.
10 minutes before the end of cooking time for the vegetables start the sea bass. Make sure your fillets have been descaled. Season the skin side of the fillets with the plain flour, salt and pepper.
Heat the olive oil in a non-stick frying pan. When hot place the fillets in the pan skin side down. Cook on this side for around 5 minutes, then flip over and cook for 1 to 2 minutes on the fleshy side. As you flip the fish over add a splash of Pernod to the pan.
Serve the fish immediately with the roasted vegetables and a few boiled new pototoes.
We hope you enjoy this healthy low fat recipe.