Sea bass with herbs, pea puree and red cabbage, sesame and spinach stir fry

Sea bass with herbs, pea puree and red cabbage, sesame and spinach stir fry

Core ½ pt per person (sesame seeds)

Serves 2

for the sea bass

150g sea bass fillet per person

frylight

freshly ground black pepper

2 tbsp fresh parsley and dill, chopped

juice of 1 lemon

pea puree

1 leek, finely chopped

2 tsp olive oil

300g of frozen peas

mint leaves, finely chopped

red cabbage, sesame and spinach stir fry

2 tsp olive oil

1 tsp fennel or dill seeds

1 tsp grated root ginger

½ a small red cabbage, finely shredded

1 tbsp sesame seeds  (1 pt)

1 tbsp tamari

125g of spinach leaves, chopped

Preheat oven to 200°C/Gas 6.

cooking the fish
Spray the skin of the sea bass with frylight. Place it on some foil or baking parchment on a baking tray. Slash the skin of the sea bass and season with black pepper. Mix the parsley and dill together and push this into the slashes. Squeeze the lemon juice over the fish and into the cavities. Bake in the oven for 15-20 minutes until cooked through.

cooking the pea puree
Heat the oil and sauté the leek until well cooked. Add the peas to the cooked leeks with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand blender on in liquidiser.

cooking the red cabbage, sesame and spinach stir fry
Heat the olive oil in a wok or pan and cook the fennel or dill seeds and ginger for a few minutes. Add the red cabbage and coat with the oil and cook for a few minutes, stirring as you go. Add the tamari and sesame seeds to the pan and cover with a lid. Cook for 5 minutes. Add the spinach leaves to the stir fry and cook briefly until wilted.

Serve the fish on the stir-fried vegetables with the pea puree on top.