Baked Seabass

This meal was inspired by Chubbycubs Baked Cod with Samphire but I fancied Seabass instead. This was one portion and came in at 6sp for everything. If you upscale it for more portions or change your accompanying side dishes please make sure you recalculate your sp for accuracy.

I served mine with a small jacket potato with a half tablespoon of Philadelphia lightest on each half.

I had never had samphire before and am always on the lookout for new things to change up my meals.....samphire has been on my list for a while. It has a very salty flavour and is lovely and crunchy.....it can also be eaten raw in a salad which I intend to use it for sometime. When I googled how to serve samphire the advice was to smother it in butter.....now I've got nothing against butter.....however it doesn't feature very much in my WW life.....but I found a substitute..... Butterbuds......

.......little sachets of dried fat free butter extract. Now if you are looking for a substitute to slather on your crumpet....I wouldn't necessarily recommend this....but for certain things they are a great substitute.....I dissolved 2 sachets in 2 teaspoons of hot water (0 sp) and then coated the samphire with it.....check them out here I often put them in egg white omelettes to substitute the creaminess of the missing egg yolk.

Lets stay strong guys
Sue

x

Ingredients

50g Cherry Tomatoes, halved
¹⁄₂ tablespoon Capers, in Brine
¹⁄₂ teaspoon Thyme, Dried
¹⁄₂ teaspoon, Dill, Dried
¹⁄₂ teaspoon, Oregano, Dried
1 fillet, medium Seabass
1 teaspoon Olive Oil
2 teaspoons Balsamic vinegar
Pinch Salt
Pinch Black pepper
1 serving Samphire

Method

Preheat the oven to 200/ fan 180

Place the tomatoes, capers, and fish in an ovenproof dish.

Mix the olive oil, balsamic vinegar and herbs and drizzle over the top. Add salt and pepper.

Put into the oven for about 15 minute. Seabass is very delicat and doeesn't really need any longer than this. If you use anothr fish check its cooked through enough.

Put the samphire in a microwaveable dish with a little water (about a tablespoon) and cook on full power for three minutes. Drain it and serve, add the fish, capers and tomatoes. Drizzle over some of the liquid that was released when the ingredients cooked. Serve with any other additional side adding appropriate points. I'm not going to insult anyone with instructions on how to serve up a jacket potato!!!