Fillet of Sea Bass with Tomato

This delicious recipe contains basil, which is an excellent source of vitamin K, a vital nutrient for blood clotting and keeping our bones healthy

  • Serves: 4
cal 186
Fillet of Sea Bass with Tomato
  • 4 skinless sea bass fillets
  • 4 medium tomatoes
  • 12 large basil leaves
  • salt and pepper
  • 1 tbsp olive oil, to drizzle

Nutrition: per serving

  • cal186
  • fat11.9g
  • protein17.5g
  • sat fat2.4g
  • salt0.29g
  • carbs2.7g
  • sugar2.6g

Ingredients

  • 4 skinless sea bass fillets
  • 4 medium tomatoes
  • 12 large basil leaves
  • salt and pepper
  • 1 tbsp olive oil, to drizzle
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Method
  • Cut each of the bass fillets and tomatoes into three. Insert a piece of bass and a basil leaf between each layer of tomato. Season with salt and pepper.
  • Fasten each tomato together with a cocktail stick and cook for 10 minutes in a steamer.
  • Transfer the tomatoes to plates, remove the cocktail sticks and drizzle with olive oil.
  • Serve this dish as a light lunch on its own or steam some rice and green beans to go with it. It could also be paired with a generous salad.
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Fillet of Sea Bass with Tomato

Recipe taken from:

There are more light and easy meals in Jean-François Mallet’s book Simplissime Light The Easiest Cookbook in the World (Hamlyn, £20), available on amazon.co.uk

Nutrition: per serving

  • cal186
  • fat11.9g
  • protein17.5g
  • sat fat2.4g
  • salt0.29g
  • carbs2.7g
  • sugar2.6g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.