Seabass Fillets with Ginger Glazed Carrots and Champ - SuperValu

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