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Sea bream with spring onion and baby carrots

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Poached plaice with spring onion and baby carrots
Fillets of poached plaice in fish stock, served on a bed of samphire. Makes a light and succulent supper or lunch.
Serves
4
Prep
10 minutes
Cook
15-20 minutes
Each 420g serving contains (excludes serving suggestion)
KCal
213
Carbs
11.0g
Fibre
4.5g
Protein
28.1g
Fat
5.4g
Saturates
0.1g
Sugars
7.4g
Salt
1.21g
Fruit/Veg Portion
1
Ingredients

Ingredients

320g chantenay carrots, trimmed and halved lengthways
12 spring onions, cut in 3cm pieces
10g dill, roughly chopped, plus 4 sprigs to serve
1 low-salt vegetable stock cube, dissolved in 500ml water
4 bream fillets (approx. 150g each)
110g samphire
2 tsp cornflour, dissolved in 1 tbsp skimmed milk
1 tbsp 0% fat Greek yogurt
good pinch freshly ground black pepper
4 lemon wedges to serve
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Method

Method

Recipe tips
  • Use any carrots if you prefer, simply trim and cut into batons. 
  • Also works well with salmon, haddock, cod or tilapia.
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