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Photo of Crispy seabass with smoky sweet potato mash and chilli and garlic cabbage by WW

Crispy seabass with smoky sweet potato mash and chilli and garlic cabbage

7
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Sweet potato, raw

700 g

Peppers, all types

1 medium

Lime Juice, Fresh

1 teaspoon(s)

Olive Oil

4 teaspoon(s)

Red onion

½ small, thinly sliced

Garlic

2 clove(s), crushed

Chilli, green or red

1 individual, sliced

Cabbage

200 g, shredded

Sea Bass, Raw

4 fillet(s), medium

Coriander, fresh

1 tablespoon(s), chopped

Instructions

  1. Place the sweet potato in a microwave proof bowl and add 2 tbsp water. Cover with clingfilm and cook in the microwave for 8-10 minutes until soft and tender. Remove clingfilm and mash with the chipotle and lime.
  2. Heat 2 tsp oil in the pan and cook the red onion, chilli and garlic for 2 minutes. Add in the cabbage and continue to cook for 2-3 minutes. Season with salt and pepper.
  3. Heat the remaining oil in a non stick frying pan and cook the fillets skin side down for 3 minutes, until crisp. Turn over and continue to cook for a further 3 minutes.
  4. Serve the mash with the cabbage on the side and the seabass on top. Garnish with the coriander.

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