Pan Fried Sea Bass On Spring Veg

A perfect healthy recipe full of fresh spring flavours.
Rich in protein, essential omega-3 fats, a multitude of vitamins and minerals.
It also provides an excellent source of fibre which supports a healthy gut.
Serves 2
Takes 30 minutes
Ingredients
- 300g sea bass (2 fillets)
- 150g jersey royal potatoes cut into 1/2
- 80g trimmed green beans cut into 1/2
- 80g defrosted frozen garden peas
- 80g asparagus tops
- 2 leeks chopped into 1/2 ‘’ pieces
- 25g butter (dairy or plant-based)
- lug olive oil
- 2 sliced lemon wedges
- few sprig fresh parsley
- sea salt & black pepper
Method
Place the potatoes into a pan of cool water and bring to the boil, then turn down the heat to gently simmer until the potatoes are cooked through.
In the meantime, heat the butter and a lug of olive oil in a large frying pan on a low heat.
Add the leeks, sea salt and black pepper, then place the lid on to allow the leeks to cook very slowly for approx. 10 minutes.
In another pan heat water to the boil, then add the green beans and asparagus to blanch for no more than a minute. Remove from the pan and rinse in cold water.
Add the peas, green beans and asparagus to the leeks, turn off the heat and sit to one side.
Drain the cooked potatoes.
Add the potatoes to the large frying pan of veg, add a knob of butter, gently stir and sit to one side.
In another frying pan heat up a lug of olive oil on a medium to high heat, then add the sea bass skin side down.
Allow the skin to turn golden and crisp, then flip it over to cook for a minute on the flesh side down.
To Serve
Place the vegetables onto a serving plate, place the fish on top of the vegetables skin side up.
Add the parsley.
Squeeze fresh lemon juice.
Sea salt and back pepper to your taste.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.