This dish is so versatile and can be altered depending on your intolerances or food allergies. You could even swap out the fish for chicken if preferred.
However, I love this sea bass pan fried in a lemon, parsley butter sauce with new potatoes and roasted green peppers, courgette on a bed of crispy kale.
I added a chilli to this as I happened to have one left in the fridge but this is optional.
| Prep Time | 3 minutes |
| Cook Time | 15 minutes |
| Servings |
2 portions
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Ingredients
- 2 fillets sea bass
- 200g baby new potatoes (2 portions, depending on appetite and metabolism)
- 1 portion Kale
- 1 green pepper
- 1 small to medium Courgette (zucchini)
- 1 knob Butter
- 1 Lemon zest and juiced
- 1 chilli optional
- 1 handful Fresh Parsley
Ingredients
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Instructions
- Chop the courgette and pepper, stir in a bowl with a little oil and salt and then roast in the oven on a reasonable heat for about 10 minutes, stirring occasionally.
- Wash and half the baby potatoes and get them boiling in a pan. Once boiling, continue to cook on a rolling boil until cooked through, usually about 10 minutes.
- Whilst the potatoes are cooking, prepare the parsley sauce. Zest and squeeze the lemon. Tear the parsley and chop the chilli (if adding). Heat the butter in a large flat fry pan and pour over the lemon juice and zest and add the chilli. fry this on a low heat, gently until all the flavours are combined.
- Add the fish and cover with a lid. Turn after a few minutes to cook through on both side. Usually about 8 minutes depending on the size of the fish fillets.
- Check on the potatoes and the roasted veg. Once the veg is nearly cooked through, add in the chopped kale and stir through to wilt with the other greens.
- Drain the potatoes, serve over the greens and serve with the fish on the side, pouring over the remaining sauce and adding the fresh torn parsley over the top.
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