• 2 x 340g ready-to-roast sweet potato fries with polenta and herbs
  • 2 x 180g sea bass fillets
  • 1 tbsp plain flour
  • 3 tsp vegetable oil
  • 200g baby spinach
  • 260g minted tenderstem broccoli and asparagus
  • 1 lemon, to squeeze over


  1. 1

    Preheat the oven to 200ºC/180ºC fan/gas mark 6. Cook the sweet potato fries according to the instructions on the packet.

  2. 2

    Meanwhile, pat the sea bass fillets with kitchen paper. Spoon the flour on to a large plate and season with black pepper.  Pat the sea bass fillets in the flour, coating well.


  3. 3

    Meanwhile, heat half the oil in a non-stick frying pan. When hot, cook 2 sea bass fillets, skin side down, for 3 minutes. Turn the fish over and cook for a further 3 minutes until golden and crisp. Remove from the pan and keep warm. Repeat with the remaining oil and fillets.

  4. 4

    Cook the spinach, broccoli and asparagus according to the instructions on the packets. Carefully transfer to a large bowl and toss together before serving with the fish and sweet potato fries. Serve with a squeeze of lemon juice and more freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 16.6g 24%
  • Saturates 3.1g 16%
  • Sugars 17.6g 20%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

32.5g carbohydrate 6.6g fibre 23.9g protein

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