The perfect balanced meal option, this grilled sea bass with mixed vegetables dish has all you need to keep you energised whilst ensuring calorie intake is low. That doesn’t of course stop us from suggesting that if you’re feeling particularly naughty, enjoy this recipe with a nice glass of Pinot Grigio.
Serve 4
Cooking time: 10 mins
What You’ll Need:
- 1 fennel bulb
- 6 asparagus tips
- 4 sea bass fillets with skin
- 8 tbsp olive oil
- Juice ½ lemon
- 8 cherry tomatoes, quartered
- 4 spring onions, sliced
- 1 garlic clove, thinly sliced
- picked mint leaves
- salt and black pepper
What To Do:
- Trim and cut the fennel into length-way slices. Drop them into boiling water with the asparagus tips and blanch for 1 or 2 minute or until al dente. Remove and refresh under cold water and put aside.
- Brush the fillets on all sides with olive oil and sprinkle with sea salt. Place the fillets skin side up on to a baking tray lined with foil and cook under a medium to hot grill for 5 minutes, then turn and cook for another 2 minutes.
- Meanwhile, put the oil, lemon juice, tomatoes, spring onions, garlic and fennel slices in to a small sauce pan and place over a low heat to warm for a few minutes.
- Add the fennel slices from the sauce and asparagus to 4 serving plates. Put the sea bass fillets on to each plate and spoon over the remaining tomato and spring onion sauce. Add mint leaves and serve immediately.
Recipe from Romio and Tavernello Wines
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