Sea bass with lemon caper dressing and sautéed potatoes

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Seabass with capers and sauteed potatoes Easy Food

Serves 4

600g small waxy potatoes
1-2 tbsp duck fat or olive oil
4 sea bass fillets
1 garlic clove, finely chopped
2 tbsp parsley, chopped, plus extra to serve
2 tbsp tarragon, chopped
2 tbsp chives, chopped
For the dressing:
3 tbsp extra virgin olive oil
Zest and juice of ½ lemon
2 tbsp capers, rinsed and drained
2 tsp gluten-free Dijon mustard
Salt and black pepper
1 tbsp water


Per serving: 389kcals, 20.6g fat (3.3g saturated), 25.1g carbs, 2g sugars, 27.1g protein, 4.1g fibre, 0.295g sodium