Grilled kippers with lemon butter & brown toast
The old-school breakfast that was right all along: grilled kippers, lemon butter, brown toast.
Pan-fried sea bass with fennel & orange salad
Crisp-skinned sea bass over shaved fennel, orange and olives; bright, fast, Mediterranean.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toss fennel, orange segments, olives and mint with the saved juice and extra virgin oil.
- Step 2
Score the bass skin; fry skin-side down in the oil 3 to 4 minutes until crisp, then flip for 1.
- Step 3
Serve the fish on the salad with the potatoes.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 36g |
| – of which sugars | 10g |
| Fibre | 7g |
| Fat | 23g |
| – of which saturates | 3.5g |
| – of which omega-3 | 1.2g |
| Calcium | 120mg |
| Iron | 2.2mg |
| Salt | 0.9g |
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