Pan-fried lime and ginger sea bass
Serves: 2
Total time: 
Recipe photograph by Maja Smend.
Pan-fried lime and ginger sea bass
Recipe by Lucy Jessop
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
388Kcal
Fat
12gr
Saturates
2gr
Carbs
45gr
Sugars
14gr
Fibre
11gr
Protein
25gr
Salt
0.4gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 sweet potatoes, peeled
- 25g root ginger, peeled
- ½ x 31g pack coriander
- 2 tsp sesame seeds
- ½ tbsp olive oil
- zest of 1 lime, plus wedges
- 1 x 180g pack boneless sea bass fillets
- 1 x 200g pack Tenderstem broccoli
- 3 spring onions, chopped
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped
Step by step
- Cut the sweet potatoes into 3cm cubes, put in a bowl with 1 tablespoon water, cover with clingfilm and microwave for 8 minutes (at 600W).
- Grate the ginger and chop the coriander stalks.
- Toast the sesame seeds in a dry frying pan; set aside. Mix the oil, lime zest and 1 teaspoon ginger, and rub into the fish.
- Cook the broccoli in a pan of boiling water for 3 minutes. Drain, then return to the pan. Toss with the coriander leaves, the spring onions and half the sesame seeds.
- Stir the remaining ginger, most of the chilli and all of the garlic into the sweet potato. Mash, stir in the coriander stalks and season.
- Return the frying pan to the heat, fry the sea bass skin-side down over a medium-high heat for 2-3 minutes, flip and fry for 1 minute.
- Divide the veg and mash between 2 plates, top with the sea bass and finish with sesame seeds and chilli. Serve with lime wedges.
