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Goat's Cheese Gnocchi with Balsamic Vinegar
20 mins · 598 kcal
60g carbs · 30g fat · 22g protein
Strict weekly plan
5 weeks
Week 3 (July)
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Pan-fried Sea Bass with Herby Potatoes & Beetroot Salad
35 mins · 792 kcal
70g carbs · 33g fat · 38g protein
Recipe details
Pan-fried Sea Bass with Herby Potatoes & Beetroot Salad
Responsibly sourced sea bass pan-fried until crisp, served with herby baby potatoes and a vibrant beetroot, tomato and pomegranate salad.
35 mins
792 kcal
None
Allergens
Fish
Ingredients
1 tbsp red wine vinegar30g pitted Kalamata olives200g baby tomatoes75g pomegranate seeds6 baby potatoes25g pea shoots1 onion1 tsp dried oregano200g raw beetroot1 tsp sumac1 handful of fresh flat-leaf parsley1 seabass fillet, skin on
Prep
- Boil the baby potatoes until tender, then crush lightly.
- Chop parsley and toss through the potatoes with dried oregano.
- Grate or finely slice the beetroot.
- Halve the baby tomatoes and slice the onion.
- Toss beetroot, tomatoes, onion, olives, pomegranate seeds and pea shoots with red wine vinegar and sumac.
- Pat the sea bass dry and season.
- Pan-fry the sea bass skin-side down until crisp, then flip briefly to finish cooking.
- Serve the sea bass with herby potatoes and beetroot salad.