Dinner - Recipes
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Seabass Fillets with Roasted Mediterranean Vegetables and Pesto
- 4 defrosted seabass fillets
- 1 Mediterranean vegetables 500g
- 30g pesto
- 10g olive oil
- Sea salt and black pepper to taste
Follow the on pack cooking instructions for the Mediterranean vegetables and place into the oven.
Heat a non-stick frying pan over a moderate to high heat and drizzle in the olive oil and add the salt and black pepper.
As the pan starts to smoke slightly add the seabass fillets skin side down and allow to cook for 2 to 3 minutes.
Turn the fillets over and remove the pan from the heat to allow the fillets to finish cooking.
Once the Mediterranean vegetables are roasted serve into two large bowls, top with the Seabass fillets and drizzle with pesto.