Mood & mind Pescatarian Pan-fried sea bass with fennel & orange salad
Crisp-skinned sea bass over shaved fennel, orange and olives; bright, fast, Mediterranean.
New: the Peri Planner. Describe your week and we'll build your menu. Try it now
One tray: salmon, gnocchi and green beans roasted, tossed in basil pesto.
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Toss gnocchi, beans and tomatoes in the oil on a large tray; roast at 200C fan for 10 minutes.
Add the salmon and roast 12 minutes more.
Flake the salmon gently and toss everything with pesto and lemon.
| Calories | 620 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 58g |
| – of which sugars | 6g |
| Fibre | 7g |
| Fat | 29g |
| – of which saturates | 5.5g |
| – of which omega-3 | 2.1g |
| Calcium | 180mg |
| Iron | 3.2mg |
| Salt | 1.4g |
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Reviews open with member accounts.
Cooked it? Rate this recipeTwo clicks. Comments welcome but optional.
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Mood & mind Pescatarian Crisp-skinned sea bass over shaved fennel, orange and olives; bright, fast, Mediterranean.
Mood & mind Vegetarian The site favourite: funky kimchi rice with peas and a crispy fried egg on top.
Mood & mind Pescatarian Five-minute smoked mackerel pate whipped with yogurt and horseradish, with rye and cornichons.