Sea bass with sweet potatoes & spinach

Sea-bass, roast sweet potato and spinach with sauce vierge

Christopher: ‘More superfood for you here. Sweet potato has to be my favourite of all these many trendy ‘superfoods’ that have been banged around in recent years. It’s so versatile – working perfectly in curry, mash, chips, salad or roasted like we’ve done here. Spinach is another great tasting food that’s good for you, just ask Popeye! Finally the sea-bass, it’s one of my favourite fish, it works with pretty much anything. I’ve gone for a light tasting sauce vierge to really allow the fish to do the talking. Enough talking, lets cook!’

This healthy dish takes: 35 minutes

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Sea bass with sweet potatoes & spinach

Get it:

Two skin on sea-bass fillets

Two sweet potatoes, cut into thin semi circular slices

300g spinach

200g cherry tomatoes, quartered

The juice of one lemon

A handful of basil leave roughly chopped

Handful of sliced chives

Half an onion diced

100ml olive oil

Six capers, roughly chopped

Two tablespoons balsamic

Make it: 

1. Pre-heat the oven to 180 degrees. In a roasting tin layer the sweet potatoes, season with salt and pepper and drizzle over a little olive oil and the balsamic. Roast for 30 minutes

2. In a saucepan on a low heat cook the onions until softened. Add in the tomatoes and lemon juice and stir until combined. Stir in half the basil leaves and capers and leave to cool

3. Season and sauté the spinach with a little oil until dark and halved in volume

4. In a hot frying pan with a little oil cook the bass skin side down for 3 minutes, turn over and repeat

5. Mix the remaining olive oil with the chives and tomato mix. Serve over the top of the bass. Sprinkle over the chives and remaining basil

This dish serves:

One couple

Did you enjoy this healthy superfood dish? Let us know in the comments below.



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