Seabass, Aioli, Samphire and Mash

Serves 2

INGREDIANTS

2 Seabass Fillets (about 130g each)

350g Potatoes (boiled and mashed with a little skimmed milk to loosen)

250g Samphire

For The Aioli

2 Tblsp Light Mayonnaise

1 Tblsp Olive Oil

1 Garlic Clove Crushed

1 Lemon

METHOD

  1. Add the Aioli ingredients together, adding the garlic little by little to taste. You can also add a little hot water to loosen and make it go further.

  2. Pan fry the seabass in a hot stick proof pan for a few minutes either side until cooked through, skin side up first

  3. Pan fry the samphire in a sperate pan until wilted but still has a crunch.

  4. Re Heat the Mash Potato and serve with the Fish, Aioli, Samphire and a wedge of lemon.

    1 Portion= 1C 1P 1F 1V

RECIPESMaricarmen JaramilloComment