Seared Seabream with Chilli-Garlic Cauliflower Rice, Sweet Potato and Green Beans
Makes 1 serving

INGREDIENTS
250 g Seabream fillet (Weighed raw, and the one number that moves the total. Farmed seabream carries roughly twice the fat of wild. The difference is worth about 40 kcal here, and it is almost all of the gap between a 460 kcal plate and a 500 kcal one.)
100 g Sweet potato
75 g Green peas
75 g Green beans
70 g Cauliflower rice
5 g Garlic
5 g Chilli
2 sprays Olive oil spray
A squeeze Lemon

METHOD
1. Dice the sweet potato small and steam or boil it with the green peas until just tender, boiling the trimmed green beans alongside until bright and crisp-tender, then drain everything and set aside.
2. Pat the seabream dry, season it, and sear it in a hot non-stick pan misted with one spray of olive oil, skin side down, until the skin crisps and the flesh turns opaque, turning once for the last minute.
3. Mist the pan again, soften the minced garlic and chilli for under a minute, add the cauliflower rice, and toss over high heat until it loses its raw edge but keeps its bite.
4. Fold the sweet potato and peas through the cauliflower rice, lay the green beans alongside, plate the seabream on top, and finish everything with a squeeze of lemon.

Contains fish.

RECIPE NOTES
The cauliflower rice is doing the job rice would, at about a fifth of the carbohydrate, which is what leaves room for the sweet potato and the peas.
Patting the fillet properly dry is the whole difference between skin that crisps and skin that steams.

Full recipe: https://www.getfuel8.com/recipes/seared-seabream-cauliflower-rice-sweet-potato
