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.
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Cook the potatoes in boiling water for 10-12 minutes or until tender, then drain.
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.
Mix the dressing and parsley into the fennel then gently toss in the beetroot, season and serve with the sea bass and potatoes.
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 |
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