Sea bass contains a moderate amount of omega-3 fatty acids at 0.4 g per serving (100 g/3/oz). Our usual average daily intake of EPA and DHA is estimated at only 0.2 g per day, far short of the recommended 1 g per day. Enjoy spinach with any fish dish. It is a good source of...

Instructions

1.Heat teaspoon of the cilina nonstick trying pan and gently cook the mushrooms for about 5 minutes until tender Season to taste. Remove the pan from the heat and add the lemon rind and juice and herbs.
2.Meanwhile cook the potatoes in boiling water or a steamer for about 10 minutes until just tender. Drain and allow to cool Place the potatoes and garlic in a roasting tin, brush with most of the remaining oil and roast in a preheated oven 200°C (400°F), Gas Mark 6, for about 20 minutes, until golden brown.
3.Make a crisscross incision on the skin side of the fish (to prevent the fish from curling) Make a cut lengthways down the side of each fillet into the centre and fold open creating a pocket for the stuffing.
4. Brush with the remaining oil and stuff with the mushroom and herb mixture. Close up the fish to its original shape.
5.Season with pepper to taste and place on top of the potatoes. Return to the oven and bake for 5-6 minutes (depending on size) until cooked through.
6.Serve with the fish placed on top of the potatoes and garnished with chopped herbs.

Sea bass contains a moderate amount of omega-3 fatty
acids at 0.4 g per serving (100 g/3/oz). Our usual average
daily intake of EPA and DHA is estimated at only 0.2 g per
day, far short of the recommended 1 g per day.
Enjoy spinach with any fish dish. It is a good source of
alpha-linolenic acid (see page 18) and you can add a further
0.9 g of omega-3 to your meal. Spinach contains
0.9 g omega-3 fatty acids per 100 g (3/2 oz).

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