Sea bream with spring onion and baby carrots
Nutrition Facts
each servingIngredients
all 10 types- 320g chantenay carrots, trimmed and halved lengthways
- 12 spring onions, cut in 3cm pieces
- 10g dill, roughly chopped, plus 4 sprigs to serve
- 1 low-salt vegetable stock cube, dissolved in 500ml water
- 4 bream fillets (approx. 150g each)
- 110g samphire
- 2 tsp cornflour, dissolved in 1 tbsp skimmed milk
- 1 tbsp 0% fat Greek yogurt
- good pinch freshly ground black pepper
- 4 lemon wedges to serve
Directions
6 steps in totalAdd the carrots to a pan, cover withboiling water, then add a lid and bring to the boil. Turn down the heat andsimmer for 12-15 minutes, until the carrots are tender.
Meanwhile, add the spring onions and aquarter of the dill to a large frying pan, placing the fish fillets on top.Pour in the stock and bring to a gentle boil. Cver the pan - with foil ifyou don’t have a big enough lid - then simmer gently for 5-6 minutes,checking the fish is cooked through.
Carefully remove the fish from thepan, place on a warm plate, and cover.
Add the samphire to the spring onionsand stock, then cook for 2 minutes to blanch the samphire. Pour off thestock and add to another saucepan over a medium heat. Put the samphire andspring onions to one side.
Drain the carrots and discard thewater, then add the carrots, samphire and spring onions to serving bowlsor plates. Finally, place the fish on top.
Stir the cornflour into the boilingstock, stirring until thickened, then add the rest of the dill and the yogurt.Mix well, then pour over the fish. Sprinkle with pepper and serve with awedge of lemon and a sprig of dill.
