Baked Sea Bass with Dill & Lemon Sauce

Baked Sea Bass with Dill & Lemon Sauce

Serves 4

Full Choice 3 pts per serving

No Count ½pt per serving

4 x sea bass fillets, descaled

300ml apple juice (1½pts)

juice of 1 lemon

2 tsp finely chopped fresh dill

½ tsp ground fenugreek

1 tsp green peppercorns in brine

2 tbsp low fat fromage frais

1 tbsp chopped fresh mint

salt & pepper

Preheat oven to 200½c/400ºF/Gas 6

Season bass dillets on both sides and place on a baking tray sprayed with oil (or baking parchment).  Place in the centre of the oven and cook 8-10 mins.

Place the remaining ingredients, except the fromage frais and mint onto a small pan and mix well.  Heat gently.

Just before serving, remove the sauce from the heat and stir in the fromage frais and mint.  Arrange fish on a serving dish or plate and pour the sauce over