Sea Bass with Asparagus & Roasted Potatoes

Serves 2

40 mins

372 Kcals/portion

Fat 20g (2.8g sat)
per portion

Mini new potatoes 250g (9oz), scrubbed

Olive oil 3 tbsp

Lemon 1, grated rind and juice

Asparagus 250g bundle, trimmed

Sea bass fillets 2 x 110g (4oz)

Chopped flat leaf parsley

2 tbsp, optional

Preheat oven to 200°C/Gas 6. Bring potatoes to boil in a pan of salted water, then simmer for 5 minutes. Drain and tip into a roasting tin with 2 tbsp oil and lemon rind. Roast for 20 minutes. Add asparagus, stir and return to oven for 10 minutes.

Meanwhile, heat remaining oil in a non-stick frying pan. Season fish and score skin three times with a knife. Fry fish skin side down for 4 minutes or until skin is crispy, then turn and cook for 1 more minute or until cooked.

Scatter sea bass with parsley (if using) and lemon juice. Serve with potatoes and asparagus.

A Dairy Diary recipe.

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