Because any time is a good time to think of healthy, speedy meals I am sharing with you a very popular fish dish which will be ready in 30 minutes.
Pan-fried sea bass, served with a roasted ratatouille and sauce Vierge
4 sea bass fillets, bones removed, skin left on
Salt, pepper and oil for frying
For the ratatouille
1 large aubergine
1 red onion
Salt and pepper to taste
Cut all the vegetables into small chunks, roughly the same size so that they cook evenly. Season with salt and pepper and a drizzle of olive oil. Place on a roasting tray and cook in a preheated oven to 180C for about 20 minutes or until soft and lightly brown.
While the vegetables are in the oven make the Sauce Vierge.
100ml extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 plum tomatoes, skinned, deseeded and chopped
100g black kalamata olives, roughly chopped
2 anchovy fillets, finely chopped
1 clove of garlic, finely chopped
2 tablespoons flat parsley, roughly chopped
Salt & fresh ground pepper to taste
Mix all the ingredients together and set aside until needed.
To cook the fish
Preheat a non-stick frying pan, over a medium to high heat, with a drizzle of oil (any oil of your choice).
Place the fish on the frying pan skin side down and cook for about 2 minutes or until the sides of the fillet begin to look white, turn the fish over and cook for a further ½ – 1 minute. The timings will vary according to the size and thickness of the fillets but fish overcooks very easily so, to know when it is done, it should be just firm to the touch.
Serve the sea bass fillets on a bed of ratatouille and spoon over the vierge sauce.
Accompany with a potato dish of your choice or some crusty bread and extra leafy salad.
And now, a super easy, super healthy Gluten Free dessert!
Salted chocolate & almond torte
150g dark chocolate, melted
85g olive oil
125g ground almonds
Preheat the oven to 160˚C for a fan assisted oven, grease and line an 18cm diameter round cake tin.
Using a rubber spatula, mix the olive oil into the chocolate
Whisk the eggs and sugar until thick and pale, using a free-standing mixer or a hand mixer.
Once the egg and sugar mix is ready fold in the almonds and the chocolate and oil mixture.
Pour the mix in the prepared tin and bake for about 20 minutes.
There will be cracks on the top of the torte, but that is normal, the cake should be just firm but not dry.
Remove the torte from the oven and sprinkle with sea salt flakes and icing sugar.
Allow it to cool slightly before removing from the tin.
Serving suggestion as a dessert
Serve warm with a dollop of vanilla cream or ice cream
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