Pan-fried Sea Bass with Creamy Mashed Peas
Serves 2
  • 2 seabass fillets
  • 200g of fresh shelled English peas
  • vegetable stock (just enough to cover peas)
  • 3 Laughing Cow lights (4.5 syns)
  • salt and black pepper
  • spray oil
  1. Season the seabass fillets with some salt and black pepper.
  2. Add the peas to a frying pan and add some stock (just enough to lightly cover), bring to a boil and then reduce heat to low and simmer for approx 5 mins. *(they will turn a nice bright green colour).
  3. One by one add the laughing cow lights into the peas and whisk until they melt and start to make a thick creamy sauce. Mash the peas with a fork or you can add to a food processor and give a few spins of the blade.
  4. Spray a frying pan over a medium high heat with some spray oil and add the seabass fillets (skin side down) and fry until skin is crisp, flip over and fry the other side until lightly golden.
  5. Serve on top of the mashed peas with your choice of sides. I served mine with some sauteed spinach and new potatoes.
Recipe by Slimming Eats at