Sea Bass with Spiced Cauliflower, Peas and Paneers
Nutrition per serving
Calories | 651 kcal |
Protein | 61 g |
Carbs | 37.6 g |
Fats | 30.1 g |
Saturated Fat | 19 g |
Monounsaturated Fat | 7.3 g |
Polyunsaturated Fat | 2.4 g |
Sugars | 13.5 g |
Fiber | 13.7 g |
Sodium | 397 mg |
Ingredients
Cauliflower | |
Coconut Oil | |
Red Onion | |
Ginger | |
Paneer | |
Garam Masala | |
Peas Green, Frozen | |
Baby Spinach | |
Fresh Coriander | |
Fish, Sea Bass, Mixed Species | |
Lime |
1. Break cauliflower into florets. Red onion should be diced, finely chop ginger, roughly dice paneer into 2cm cubes. Roughly chop coriander leaves. Prepare a large saucepan of water to the boil. Add cauliflower florets and after 3 minutes drain in a sieve or similar then rinse under cold running water. Afterwards let cauliflower florets cool in the sieve.
2. In a wok or similar heat half the coconut oil over a medium to high heat. Add the onion and stir-fry.
3. After 2 minutes add the ginger and stir-fry.
4. After for a further minute add the paneer, garam masala and peas and keep stir-frying. Add small amount of water as required to prevent the garam masala sticking to pan.
5. After 1–2 minutes add the spinach, cauliflower and coriander and stir until the spinach has wilted.
6. In a separate frying pan, heat the rest of the coconut oil over a medium to high heat.
7. Season the sea bass with salt and pepper.
8. When the oil is hot place sea bass skin side down in the pan.
9. Fry without turning for 1–2 minutes until the skin is crisp, then turn the sea bass over and cook for a further minute.
10. Plate the paneer and vegetables and top with the sea bass. Add squeeze of lime juice to taste.