This is a delicious recipe that is so easy and quick to make, and would still be a great dish to serve to guests. It’s a really light meal, so it won’t leave you feeling heavy and bloated afterwards. It also looks beautiful- a rainbow on a plate!
– On another note, I’m off to France for a couple of weeks, so there may be a short break from posting, but rest assured I’ll be storing up a load of photos for some posts when I get back!
2 sea bass fillets
1 fresh red chilli, chopped
1 spring onion, chopped
Thumb-sized piece of fresh ginger, diced
1 large handful fresh coriander, stalks removed
Juice of 1/2 lemon
2tbsp coconut oil
1/2 aubergine, chopped
2 carrots, chopped
1 Romano red pepper, chopped
2 small onions, cut into wedges
8 cherry tomatoes
1tbsp dried herbs, such as Herbes de Provence
Black pepper, to taste
Tenderstem broccoli, to serve (optional)
1.) Preheat the oven to 200°C (180°C fan). Add all of the vegetables to a roasting tin, drizzle with the coconut oil and season with the dried herbs and black pepper.
2.) Remove the vegetables from the oven, and place the sea bass fillets carefully on top. Scatter the ginger, chilli, spring onion and coriander over each of the fillets and squeeze the lemon juice over each. Bake in the oven for another 10 minutes.
3.) While the fish and vegetables are cooking, steam the peas and broccoli (if using) for 6 minutes. Separate them, and use the peas to make the pea purée.
4.) Remove the dish from the oven and serve the vegetables and fish with the pea purée and steamed broccoli. Enjoy!