This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these pinted peas.

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Name: Grilled Sea Bass With Minted Peas
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 2 120 g sea bass fillets; 1 drizzle olive oil, salt and pepper; 4 midget trees (tender-stem broccoli) any bigger stalks sliced in half lenghthways; 60 g frozen broad beans; 40 g Frozen Peas; 10 g butter; 2 spring onions finely sliced; 1/4 courgette trimmed and sliced into 1/2 cm half-moons; 1 tablespoon chopped mint; 15 g walnuts roughly chopped; 1 Lemon Juice to serve

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INGREDIENTS

2 120 g sea bass fillets
1 drizzle olive oil, salt and pepper
4 midget trees (tender-stem broccoli) ; any bigger stalks sliced in half lenghthways
60 g frozen broad beans
40 g Frozen Peas
10 g butter
2 spring onions ; finely sliced
1/4 courgette ; trimmed and sliced into 1/2 cm half-moons
1 tablespoon chopped ; mint
15 g walnuts ; roughly chopped
1 Lemon Juice ; to serve

INSTRUCTIONS

This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these pinted peas.

Preheat your grill to maximum and bring a saucepan of water to boil. Lay the fillets on the grill pan or baking tray, skin side up, drizzle with a little olive oil and season with salt and pepper.

Grill the fish to 7 minutes without turning. By this time the fish should be cooked through and the skin satisfyingly crisp. Leave the fish to keep warm until you're ready to eat.

When the water is boiling. chuck in the midget trees, broad beans and frozen peas. Bring the water back up to the boil and simmer for about 2 minutes, by which time the veg should all be cooked, but still retain a little texture. Drain the veg.

While the veg are cooking. melt the butter in a frying pan over a figh heat and throw in the spring onions and courgette. Stir-fray the ingredients for 2 minutes until the are just softening. Tip the ingredients for 2 minutes untl they are just softening. Tip the midget tree mix in with the courgettes and toss the whole together. Remove from the heat, season with salt and pepper and stir through the chopped mint.

Serve up the fish atop the veg and with a flourish of chopped walnuts. Squeeze a nice bit of lemon juice on top just befre serving.

NOTES

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Grilled Sea Bass With Minted Peas

2 120 g sea bass fillets
1 drizzle olive oil, salt and pepper
4 midget trees (tender-stem broccoli) any bigger stalks sliced in half lenghthways
60 g frozen broad beans
40 g Frozen Peas
10 g butter
2 spring onions finely sliced
1/4 courgette trimmed and sliced into 1/2 cm half-moons
1 tablespoon chopped mint
15 g walnuts roughly chopped
1 Lemon Juice to serve

This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these pinted peas.
Preheat your grill to maximum and bring a saucepan of water to boil. Lay the fillets on the grill pan or baking tray, skin side up, drizzle with a little olive oil and season with salt and pepper.
Grill the fish to 7 minutes without turning. By this time the fish should be cooked through and the skin satisfyingly crisp. Leave the fish to keep warm until you're ready to eat.
When the water is boiling. chuck in the midget trees, broad beans and frozen peas. Bring the water back up to the boil and simmer for about 2 minutes, by which time the veg should all be cooked, but still retain a little texture. Drain the veg.
While the veg are cooking. melt the butter in a frying pan over a figh heat and throw in the spring onions and courgette. Stir-fray the ingredients for 2 minutes until the are just softening. Tip the ingredients for 2 minutes untl they are just softening. Tip the midget tree mix in with the courgettes and toss the whole together. Remove from the heat, season with salt and pepper and stir through the chopped mint.
Serve up the fish atop the veg and with a flourish of chopped walnuts. Squeeze a nice bit of lemon juice on top just befre serving.

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 1 Servings

Calories: 220
Calories from Fat: 155 (70%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 5.7g
Cholesterol 21.5mg		7 %
Sodium 112mg		4 %
Potassium 386.6mg		10 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 8.3g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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