2 seabass fillets
50g green beans
Handful of baby carrots
10g light mayonnaise
10ml olive oil
Salt & Pepper
To prep your seabass, score skin side 5 times each. Rub olive oil, lemon juice, salt and pepper to both sides of the fillets.
Bring a saucepan of salt water to boil and add your diced potatoes, cook until a fork goes easily through potatoes (Approx. 6-8 mins).
Prep your veg and add to a separate pan of boiling water, cook to your liking.
When everything is boiling away, fry your seabass fillets skin down on a medium/high heat for 5-6 minutes. Flip your seabass over and fry for a further 2 minutes.
When your potatoes are ready, drain the water, gently crush, mix in mayo, garlic salt and pepper.
Drain your vegetables and plate up.
Calories - 586
Protein - 39
Carbs - 63
Fats - 22