Healthy, Main, Salad

Easy-PEAS-y Sea Bass

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.IMG_2979_Fotor

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.


Ps.: Feel free to share, comment and like!


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