Seabass Fillets with Ginger Glazed Carrots and Champ
A lovely fresh fish meal packed with natural nutrients
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Cooking tools:
- Potato ricer
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Colander
- Spatula
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Plate
Ingredients
- 4 Sea Bass Fillets deboned and scored
- 50 g SuperValu Butter
- 0 SuperValu Fresh Parsley Flat Leaf to garnish
- 0 SuperValu Lemon to serve
- 2 tbsp SuperValu Olive Oil
- 0 SuperValu Whole Black Peppercorns
- 6 tbsp SuperValu Cream
- 675 g SuperValu Potatoes scrubbed well
- 0 SuperValu Salt
- 4 SuperValu Scallions finely chopped
- 550 g Baby Carrots cut into bite-sized pieces if required
- 700 ml Kallo Vegetable Stock
- 2 tsp SuperValu Ground Ginger
- 2 tbsp SuperValu Honey
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