Pan-fried sea bass with fennel & orange salad
Crisp-skinned sea bass over shaved fennel, orange and olives; bright, fast, Mediterranean.
Cod with romesco & charred spring greens
Roast cod on a smoky almond-pepper romesco with blackened greens.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Blitz peppers, almonds, garlic, vinegar, paprika and half the oil into a rough romesco.
- Step 2
Roast the cod at 200C fan for 10 to 12 minutes.
- Step 3
Char the greens in the remaining oil in a fierce pan; season with lemon.
- Step 4
Spoon romesco onto plates, top with cod and greens; bread for the rest.
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Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 18g |
| – of which sugars | 7g |
| Fibre | 6g |
| Fat | 25g |
| – of which saturates | 3g |
| – of which omega-3 | 0.5g |
| Calcium | 150mg |
| Iron | 2.6mg |
| Salt | 0.8g |
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