Seabass fillet with quick sweet potato, butternut squash & chickpea stew
2 sea bass fillets
600g sweet potato, butternut squash mix
1 stock cube
1 tin of chickpeas
1 tsp olive oil
salt and pepper
1 sprig of rosemary
1 handful of spinach
The stew will take less than 40minutes.
In a deep pan add the soup mix with a tbs of olive oil and sautee. 10 minutes in add the water & the stock cube, rosemary. Let cook & reduce the liquid for a further 20 minutes.
At the end add your spinach & let it all wilt down, removing from the heat.
For the fillets
Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.
Once the pan is hot, season the fillets with salt and place in the pan skin-side down.
Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute
Assemble dish and serve