Lemon and garlic Seabass with roast potatoes and stir fried greens

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Seabass is one of my favourite fish; delicate but meaty, light but chunky if you know what I mean? It works perfectly with lemon and garlic. I am a big garlic fan, as you may already have guessed? However, this meal used a whole bulb of garlic which outdid even my own garlictastic standards.

Ingredients

Serves two

10 small new or Charlotte potatoes
2 Fillets of Seabass (you could use sea bream, unsmoked haddock or cod)
2 Small red onions
Half a lemon, zest and juice
1 Tbsp olive oil
1 Bulb of garlic
1 pack of asparagus tips
1 pack of tender stem broccoli
Half pack of Samfire

Method

1) Pre heat the oven to 180-200 degrees (fan assisted)

2) Par boil potatoes until you can happily prod them with a knife

3) Pre heat oil in a baking tray

4) Peel and cut the red onions into wedges (c. 6-8 per onion)

5) Remove 8 cloves from the bulb

6) Drain the potatoes thoroughly and add them, along with the onions and garlic to the pre heated baking tray and pop back in the oven

7) Prep the fish by laying on a baking tray and grating lemon zest and squeezing the juice over the top of the fish, add a chopped garlic clove or two and a drizzle of olive oil

8) Wait until the potatoes are almost ready, then pop the fish in the oven for c.8-10 minutes

9) Heat a wok or frying pan with a little olive oil and wait until the fish is nearly done. Then add 2 or 3 chopped garlic cloves (to taste) and all green vegetables and stir fry

10) Warm the plates in the oven and serve

11) A simple yet elegant meal

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