Roast seabass with pea puree and steamed kale

Roast seabass with pea puree and steamed kale

Core recipe

Serves 2

  2 sea bass fillets

  juice of 1 lemon

  thyme sprigs

  1 onion, finely chopped

  2 tsps olive oil

  300g frozen peas

  mint leaves, finely chopped

  kale and any other vegetables for steaming (try celeriac, fennel and carrots)

Heat the oil and sauté the onion until well cooked.

Put the sea bass fillets on baking parchment, sprinkle with lemon juice and sprigs of thyme and wrap the parchment round them, holding in place with a metal paperclip. Place on a baking tray and bake at 220°C/Gas 7 for 10 minutes or until cooked through.

Add the peas to the cooked onion with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and purée with a hand blender or in a liquidiser.

Meanwhile, steam the kale and any other vegetables you've chosen.

Serve the fish, with pea puree on top and kale on the side