Ginger and garlic sea bass with cauliflower

Sophisticated, healthy and quick to make, this evening meal is packed full of flavour and will leave you feeling full.

Makes 1-2 servings.

Ingredients

• 1 small potato
• 1-2 cauliflower florets
• 1 small (approx. 90g) seabass fillet
• 1kcal spray oil
• 1cm fresh root ginger, peeled and finely grated
• 1 clove garlic, crushed
• Juice of half a lime

Method

1. Boil or steam the potato until soft – about 20 minutes. Keep the skin on if in stage 3. Add the cauliflower 5 minutes before the end of cooking time. Drain and keep warm while you cook the fish.
2. While the potato is cooking, marinate the sea bass fillet in the garlic, ginger and lime juice.
3. Heat a non-stick pan with a spray oil, add the marinated fish, flesh down to absorb the flavours and cook on a gentle heat for 2-3 minutes on each side.
4. Remove the skin from the fish before serving alongside the potato and cauliflower.