Description
Recipe Details
Pan fried crispy skin Sea Bass Fillets, on a Roast Aubergine, Red Onion and Beluga Lentil Salad with a Welsh Yoghurt and Tuscan Herb Dressing and Parsley
Cooking Time: 30 minutes
What you’ll need:
-
- Sea Salt
- Pepper
- Vegetable/Sunflower Oil
- Olive Oil
Nutritional information*
Ingredients contain
Sea Bass Fillets, Aubergine, Lemon, Capers, Beluga Lentils, Welsh Greek Yoghurt (DAIRY), Parsley, Red Onion, Swperbox Tuscan Organic Herb Blend (Basil, Rosemary, Oregano, Thyme, Fennel, Pepper, Salt, Garlic, Chilli), Kallo Organic Vegetable Stock Cube – Sea salt, potato starch, sustainable palm oil, sugar, vegetables (CELERY, onion, carrot parsnip, tomato), sunflower oil, yeast extract, caramelised sugar, herbs and spices (lovage, turmeric, parsely, black pepper)
Allergens
DAIRY, CELERY
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