September 2, 2022
Basil-Infused Sea Bass
Basil-Infused sea bass
INGREDIENTS
- 2 tbsp dried basil (or 3 fresh basil leaves, chopped)
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp olive oil
- Juice of 1/2 a lemon
- 3 garlic cloves, minced
- 1 tsp paprika
- 350g sea bass fillets
- 80g red onion, cut into quarters
- 1 tbsp fresh coriander, chopped
METHOD
- Preheat oven to 180 C/ 350 F
- Place the basil, salt, black pepper, olive oil, lemon juice, garlic, and paprika in a jug. Mix well.
- Place the sea bass fillets onto a foil-lined baking tray. Spread the marinade over the fish.
- Arrange the onion onto the fish.
- Bake for 20 minutes, or until the fish begins to flake away with a fork.
- Serve garnished with fresh coriander and lemon wedges.
Ingredients Avocado oil nonstick cooking spray 1½ pounds/680 grams cod filets, about 1-inch thick (skinned), in 4 pieces Fine sea salt Freshly ground black pepper Red pepper flakes (optional) 1 pound/454 grams Brussels sprouts, very thinly sliced/shaved (about 6 cups) 3 tablespoons/45 milliliters fresh lemon juice, plus lemon wedges for serving 2 cups/270 grams cooked quinoa 1/2 cup plus 2 tablespoons/57grams grated Parmigiano-Reggiano cheese 1½ cups/13 grams loosely packed basil leaves, torn 1 tablespoon extra-virgin olive oil
Ingredients Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
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