Lemon & Herb Sea Bass with New Potatoes, Mushrooms & Butternut Squash
Big flavour, sensible numbers. This British plate pairs sea bass with new potatoes for 40g protein and roughly 435 kcal.
Ingredients
- 140g Sea Bass
- 200g new potatoes
- 80g mushrooms
- 80g butternut squash
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the mushrooms and butternut squash, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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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
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the mushrooms and butternut squash for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and sea bass, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.