Lemon Seabass with Herby Potatoes & Greens (HC)

Ingredients

• 160g potatoes, small chunks
• 1 heaped tsp olive oil
• Black pepper for seasoning
• ½ tsp oregano
• 100g broccoli, cut into florets
• 3 tbsp peas (fresh or frozen)
• 1 seabass fillet, approx 100 -120g
• 1 tsp lemon juice

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Instructions

1. Preheat the oven to 200°C (fan 180°C).

2. Place the potatoes on a baking tray. Drizzle with ½ the olive oil, season with pepper and oregano, and mix well.

3. Roast in the oven for 25–30 minutes, turning halfway through, until golden and cooked through.

4. Bring a pot of water to the boil. Add the broccoli and peas and cook for 4–5 minutes until tender. Drain and set aside.

5. Heat a pan over medium heat and add the remaining olive oil.

6. Season the seabass fillet with black pepper, then place skin-side down in the pan.

7. Cook for 3–4 minutes until the skin is crispy, then flip and cook for a further 2–3 minutes.

8. Add a squeeze of lemon juice to the pan and allow it to coat the fish as it finishes cooking.

9. Serve the seabass with the roasted potatoes and vegetables on the side.

Dinner

Serves: 1