Seabass, tatoes and veg

Pan fried seabass with crushed potatoes and veg

Ingredients

2 seabass fillets 

200g Potatoes 

50g green beans 

Handful of baby carrots 

10g light mayonnaise 

10ml olive oil 

Lemon juice 

Salt & Pepper 

Garlic salt 

Method

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. 

Nutrition

Calories - 586

Protein - 39

Carbs - 63 

Fats - 22