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- Heat the oil and butter in a deep pan over a medium heat until the butter foams. Add the sea bass, skin side-down, and cook for 2-3 minutes. Flip the fish over and use a spoon to baste with the browned butter.
- Turn the heat to medium-high and add the peas, mussels, wine, lemon juice, dill and some salt and black pepper. Cover with a lid and cook for 3-4 minutes until the mussels have opened. Discard any mussels that don’t open.
- Serve with lemon wedges and brown bread.
Per serving: 529kcals, 30g fat (14.4g saturated), 21.1g carbs, 6.3g sugars, 39.6g protein, 5.9g fibre, 0.467g sodium
Gluten-freeDinnerFish & seafoodDiabetic-friendly30-minute mealsHigh-proteinOne-potQuick and easyBudget meals
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