Wednesday, 4 May 2011

Seabass with French Bean, Hazelnuts and Orange Zest Salad. Perfectly Healthy and super Summery!

Whenever I'm in need of a quick health kick, I always turn to a trusty piece of Seabass - it helps that its delicious too! I'm also desperately trying to cut out evening carbs in order to squeeze my rather squidgy bum into a bikini next week! Its a great dish because its light and super healthy but also full of flavour and will certainly satisfy you.

Seabass with French Bean, Hazelnut, Cherry tomato and Orange Zest Salad.

2 x Seabass Fillets
A drizzle of Olive Oil and a little knob of butter

For the Salad
The Zest of 1 Orange and a squeeze
Half a garlic clove finely chopped
Cherry Tomatoes chopped in half
A handful of Hazelnuts crushed
French Beans
A drizzle of olive oil

Pop the beans in some boiling water for 2-3 mins, drain and place in a large mixing bowl. Place all the salad ingredients in the bowl and mix with hands. Season well with lots of good sea salt and pepper! 

In a frying pan, heat the olive oil on a medium to high heat, then place the Seabass skin side down, season. Cook for about 3 minutes and then turn the heat down slightly and add the knob of butter. Cook for a further minute, then flip over and cook for a final 30 seconds. 

Serve and enjoy! 

1 comment:

  1. Hazelnuts with fish, mmmm. What an interesting and yummy combination.