I’m normally an oily fish loving kinda girl… salmon, mackerel, sardines… but today I thew caution to the wind (oh I’m radical I know) and bought some sea bass. Pan roasted sea bass is simply delicious. Melt in the mouth flakes and crispy skin drizzled with a gorgeous tangy, sharp yet sweet dressing made with lots of heart healthy, joint loving extra virgin olive oil turned it from tasty to OMG TASTY!
Not only is sea bass low in calories but it’s an awesome source of omega3 essential fatty acids and rich in protein. Whilst meat is a great source of protein so too is fish. Did you know there’s a whopping 20g of protein in an average sea bass fillet? That’s 40% of your daily intake sorted!
It’s ready in under 20 minutes so the prefect healthy midweek dinner.
- 1 sea bass fillet
- 1 tablespoon butter or oil of choice
Avocado and dill salad
- 1 large carrot
- 1/4 cucumber
- 1/2 avocado
- 1 teaspoon wholegrain mustard (in apple cider vinegar if you can find it)
- 1 small tablespoon fresh dill
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon apple cider vinegar (or 1 teaspoon if not in the mustard)
- 1 teaspoon coconut aminos
- Pinch of salt and pepper
- Fresh chives
- 20g pumpkin seeds
Make the dressing my mixing the mustard, dill, olive oil, apple cider vinegar, coconut aminos and seasoning in a jam jar and shake well. Thinly slice the avocado and place in the dressing to stop it browning.
Peel the carrot using a julienne peeler (or finely slice if you don’t have one) making long strands from the cucumber and carrot. Mix with the dressing. Keep a little aside to drizzle at the end.
Heat the butter or oil of choice in a frying pan on a medium heat. Place the sea bass skin side down and cook for 3 minutes until the skin is crisp. Season the fleshy side with a little salt and pepper and flip, fry for a further 2-3 minutes until cooked through. The cooking time may alter slightly depending on the thickness of the fillet.
Serve the pan roasted sea bass with your fresh avocado and dill salad and top with fresh chives, pumpkin seeds and a little drizzle of dressing.
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