This salad is EVERYTHING, fam. First I started off with boiled potatoes and then moved onto low-carb veggies, like sweet potatoes, lentils and now peas.
And I’m telling you, it’s so fresh, light and delish you won’t be able to stop trying other variations.
And yeah, you can have it with fish, chicken, pork or anything else you would prefer. I have decided on the ‘healthy’ option sea bass after spending the day with stuffing my face with croissants, brownies (exclamation on the plural) and other sh***t (I spent circa 5 minutes to find the * on my mac when finally my flatmate googled it – should you have the same issue I’m willing to share the wisdom: it’s bloody alt+shift+?). It’s quick and nice aka perfect for a dinner-for-one type of nights.
So sea bass…It’s quick and nice aka perfect for a dinner-for-one type of nights.
What you need (to feed one very hungry or two very not hungry people):
- 2 sea bass fillets
- 1 can of green peas
- 1/2 bunch of parsley – the more the better, even if you don’t like parsley – I promise you’ll love it in this combination
- 1 lemon
- 1 clove of garlic
- salt and pepper
- olive oil
Drain the peas and chuck them into a small bowl. Chop up the parsley, grate the peeled garlic and add the zest and juice of half a lemon. Add a generous pinch of salt and pepper and 2 tbs of olive oil. Mix them well.
In the meantime get your frying pan as hot as possible (aka ahaf – if you don’t know what the f stands or in the end you are probably too young to read this blog). Add some oil and fry the seasoned (salt and pepper) fish fillets – only a few minutes each side. When they’re almost done add the juice of the other half of the lemon.
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