The dinner edit 93

Seabass with Pumpkin, Broccoli, Cherry Tomatoes and Tartar Sauce

Make seabass with pumpkin, broccoli, cherry tomatoes and tartar sauce, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 2 steps

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Seabass with Pumpkin, Broccoli, Cherry Tomatoes and Tartar Sauce, plated and ready to serve. — The finished recipe. Seabass with Pumpkin, Broccoli, Cherry Tomatoes and Tartar Sauce

Ingredients 1 to 6 for seabass with pumpkin, broccoli, cherry tomatoes and tartar sauce arranged separately on a dark worktop. — Ingredients 1 to 6. 200g Seabass. 100g, boiled Pumpkin. 100g, blanched Broccoli. 60g Cherry tomatoes. 30 kcal Tartar sauce. 3 sprays Olive oil spray

Seabass with Pumpkin, Broccoli, Cherry Tomatoes and Tartar Sauce, preparation step 1: Sear the seabass skin-side down until crisp, then finish until just cooked through. Boil the pumpkin until tender and blanch the broccoli until bright green with a little bite still left. — Step 1. Sear the seabass skin-side down until crisp, then finish until just cooked through. Boil the pumpkin until tender and blanch the broccoli until bright green with a little bite still left.

The finished seabass with pumpkin, broccoli, cherry tomatoes and tartar sauce. — Step 2. Halve the cherry tomatoes and toss them through the vegetables. Plate the fish over the pumpkin and broccoli, spoon the tartar sauce alongside, and finish with the olive oil spray over the vegetables.

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