Tomato bruschetta

Baked sea bass with mashy peas

Puff pastry salmon parcels

schedule 25 min
Easy
local_dining 2
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Ingredients

Sea bass fillets - 200 g

Tomatoes - 100 g

Onion - 50 g

Olives - 30 g

Peas - 200 g

Capers - 20 g

Vegan butter - 20 g

Dried mint - 1 tsp

Dried oregano - 1 tsp

Almond milk - 40 g

Salt

Black pepper

Nutritional info

118
kcal

Fat6g

Carbs5g

Protein10g

*values per 100 g

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Instructions

Preheat the oven to 200°C

Slice the tomatoes, onion and olives.
Tomatoes – 100 g, onion – 50 g, olives – 30 g

Season the fish with salt and black pepper, put the vegetables over the fillets, sprinkle with the capers and bake for 20 minutes.
Sea bass fillets – 200 g, salt, black pepper, capers – 20 g

Meanwhile, melt the vegan butter in a frying pan on a medium heat and add the peas and the dried herbs. Cook for 5 minutes. 
Vegan butter – 20 g, peas – 200 g, dried mint – 1 tsp, dried oregano – 1 tsp

After that, transfer the peas into a food processor and add the milk. Blend and serve alongside the baked sea bass fillet.
Almond milk – 40 ml

Enjoy!

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