Cajun-spiced Sea Bass, Brown Rice & Peppers Plate
Big flavour, sensible numbers. This Cajun plate pairs sea bass with brown rice for 44g protein and roughly 427 kcal.
Ingredients
- 140g Sea Bass
- 150g brown rice
- 80g courgette
- 80g red pepper
- 2 tsp Cajun seasoning
- 10g lemon juice
- 50g greek yoghurt
- chopped parsley
Method
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1
Prep everything first: wash and trim the courgette and peppers, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
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4
Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.
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5
Meanwhile, steam or stir-fry the courgette and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and sea bass, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.