Chilli Lime Roasted Seabass

On a Bed of Supergrains

Ingredients Serves 2

2 x fillets of sea bass (or a white fish of your choice)

2 x red chilli chopped (add more or Less depending on you)

8 x thin slices of lime

100ml of lime juice 

2 x large clove of garlic

Drizzle of olive oil 

A pouch of super grains or brown rice. (add veg/beans of your choice if wanted)

IMG_9840.jpg
Screen Shot 2017-08-29 at 17.16.11.png

METHOD

Pre-heat the oven for 180 C. 

Season the fish with salt and pepper and place on some foil (enough so that you can fold the sides). Then make 3 slices along each fillet skin side to ensure maximum flavour.

Chop the chilli and crush the garlic and rub onto the sea bass ensuring it gets inside the slits, to allow the the taste to marinate inside.

Feel free to add your favourite greens; I love this dish with steamed pak choi with fresh ginger.

Method


Thinly slice the lime/Lemon and place on top with a drizzle of olive oil.

Close the parcel and place in the over and bake for 20 minutes (for a even better taiste BBQ for 20 minutes) 

Heat up the rice or super grains in the microwave and plate up and finish with a squeeze of lime.

Gently place the fish on top of the grains and tuck in.

Feel free to add your favourite greens; I love this dish with steamed pak choi with fresh ginger.

IMG_8319 2.JPG

This is your News Section Footer. It's a great place to invite visitors to sign up for your newsletter to get your news straight to their inbox.

60 New Recipes Coming in my new book 'Get It Done 'out on the 22 Mar 2018. Pre-order today on the link bellow...

GET IT DONE.

Do you want to shred fat, get lean, tone up, be stronger, stabilise your core and access calm and focus?

Featuring:

• 60 delicious, quick-to-prep breakfasts, lunches, dinners, snacks, puds and even cocktails
• 10+ weekly workout plans with 30+ workouts
• Photos of every exercise
• Full colour food shots

Understand the true meaning of a great workout.

Look forward to good food.

Transform your body and your life permanently.

London, UK

©2017 by Bradley Simmonds