Crispy seabass with smoky sweet potato mash and chilli and garlic cabbage
9
Points®
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
0.5 small
Garlic
2 clove(s)
Chilli, green or red
1 individual
Cabbage
200 g
Sea Bass, Raw
4 fillet(s), medium
Coriander, fresh
1 tablespoon(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.