Pan Fried Sea Bass

Pan Fried Sea Bass,

Spring Greens, Courgette Pancake with a Beetroot Puree

(serves 2)

Ingredients

  • 2 Sea Bass Fillets
  • 250g Ready to eat Beetroot
  • 250g Grated Courgette
  • 150g Spring Greens (roughly chopped)
  • 1 Large Egg
  • balsamic Vinegar
  • Salt & Pepper
  • coconut oil

 

Cooking

1. Cut up Beetroot, place in blender, add a splash of balsamic vinegar and a pinch of salt & pepper.  Blend until smooth.  Place in microwaveable bowl, and put to the side.

2. Courgette Pancakes.  Mix courgettes and Egg in a bowl.  Melt some coconut oil in a pan over medium heat, add half courgette mixture and cry for 2-3 mins each side.  Cook 2, put them on plates and keep warm in oven.

3. Steam Spring Greens for 8-10mins.  Before serving place on some paper towel to absorb excess moisture.

4.  While the Spring greens are cooking. Season Sea Bass with salt & pepper. Add a teaspoon on coconut oil to frying pan, fry Sea Bass for 2mins skin side down or until skin is crispy and golden.  Turn flesh side down for 30s.  Flip back over and remove from heat.

5. Heat up Beetroot Puree in microwave.

6.  Plate up and enjoy!