Sea bass with fennel & beetroot
Waitrose and Partners

Sea bass with fennel & beetroot

A delightfully fresh and vibrant dinner. It's quick, easy, healthy and tastes great. The crispy sea bass skin matches the fresh crunch of the fennel and beetroot, along with some soft new potatoes, it's perfect for summer.

    Healthy
  • Serves2
  • CourseMain meal
  • Prepare-
  • Cook20 mins
  • Total time20 mins

Ingredients

  • 300g baby new potatoes, halved
  • tbsp oil
  • 1 small bulb fennel, core removed and thinly sliced
  • 180g pack Waitrose 2 Boneless Sea Bass Fillets
  • 3 tbsp Waitrose Half Fat Caesar Dressing
  • 1/2 x 25g pack fresh parsley, chopped
  • 1 raw beetroot, peeled and coarsely grated

Method

  1. Cook the potatoes in boiling water for 10-12 minutes or until tender, then drain.

  2. Meanwhile, heat ½ tbsp oil in a non-stick frying pan and fry the fennel for 2-3 minutes, remove and set aside. Heat the remaining oil in the same pan and fry the sea bass, skin side down first for 1-2 minutes each side until golden.

  3. Mix the dressing and parsley into the fennel then gently toss in the beetroot, season and serve with the sea bass and potatoes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,755kJ/ 419kcals

Fat

21g

Saturated Fat

4g

Carbohydrates

33.4g

Sugars

10.3g

Fibre

5.5g

Protein

24.1g

Salt

0.7g