VEG SEA FOOD RECIPES

SEA BASS RECIPES | BBC GOOD FOOD

Sea bass recipes | BBC Good Food image

Whether you serve it baked, grilled, pan-fried or in a fish pie, make sea bass the perfect dinner party dish or simple supper with these easy recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG RECIPE

Honey & mustard chicken thighs with spring veg recipe image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin – Cookery writer

Categories Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.8 milligram of sodium

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1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
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Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
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Total Time 20 minutes
Calories 431 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES - JAMIE OLIVER

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
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