Seabass, Aioli, Samphire and Mash
2 Seabass Fillets (about 130g each)
350g Potatoes (boiled and mashed with a little skimmed milk to loosen)
For The Aioli
2 Tblsp Light Mayonnaise
1 Tblsp Olive Oil
1 Garlic Clove Crushed
Add the Aioli ingredients together, adding the garlic little by little to taste. You can also add a little hot water to loosen and make it go further.
Pan fry the seabass in a hot stick proof pan for a few minutes either side until cooked through, skin side up first
Pan fry the samphire in a sperate pan until wilted but still has a crunch.
Re Heat the Mash Potato and serve with the Fish, Aioli, Samphire and a wedge of lemon.
1 Portion= 1C 1P 1F 1V