Grilled Seabream with Green Pea Purée
Makes 1 serving

INGREDIENTS
200 g Seabream fillet (Weighed raw.)
80 g Green peas
150 g Potato
75 g Baby carrots
100 ml Coconut milk (Carton, as in the other recipes here.)
3 g Garlic
3 g Chilli
4 sprays Olive oil spray

METHOD
1. Season the seabream and grill it skin side down until the skin is crisp, then finish gently so the flesh stays just set.
2. Boil the potato and baby carrots in salted water until tender.
3. Warm the coconut milk with the garlic and chilli, blend it into the peas until smooth, and season.
4. Plate the purée as a base, set the fish over it, and finish with the potato, carrots and the olive oil spray.

Contains fish.

RECIPE NOTES
Leave the peas out and it becomes fish with potato and carrots at 393 kcal, at 44P / 9F / 35C. The purée is most of what makes it a plate of food rather than a portion of fish, so it is worth the 81 kcal.
The 9 g of fat is almost all in the fish itself. Seabream is lean enough that the crisp skin costs nothing you would notice.

Full recipe: https://www.getfuel8.com/recipes/seabream-green-pea-puree
