Jonathan Hunt - Magazine - Page 9
GRILLED SEA BASS WITH
CHARRED COURGETTES,
PEAS, AND MINTED YOGHURT
INGREDIENTS
2 sea bass fillets, skin on
1 teaspoon olive oil
Salt and black pepper
For the vegetables:
2 small courgettes, sliced lengthways
100 grams fresh peas
100 grams broad beans
2 spring onions, sliced
1 teaspoon olive oil
For the minted yoghurt:
4 tablespoons Greek yoghurt
1 tablespoon fresh mint, finely chopped
Juice of half a lemon
Salt and black pepper
METHOD
Preheat a griddle pan or barbecue over medium heat. Toss the courgettes and spring onions with olive oil, salt,
and pepper. Grill for 3 to 4 minutes each side until lightly charred.
Cook the peas and broad beans in boiling water for 3 minutes, then drain and refresh under cold water. Remove
the broad beans from their outer skins if preferred.
Mix the yoghurt, mint, lemon juice, salt, and pepper in a small bowl.
Pat the sea bass dry and season with salt and pepper. Heat olive oil in a non-stick frying pan and cook the fillets
skin side down for 4 minutes until crisp. Turn and cook for 1 further minute.
Arrange the vegetables on plates, top with the sea bass, and spoon over the minted yoghurt.
WHY IT COMPLEMENTS WATER-BASED FITNESS
Sea bass provides lean protein to support muscle recovery after swimming or
paddleboarding, while peas and broad beans offer fibre and slow-release energy.
Fresh mint and lemon bring a light, summery flavour, making this dish refreshing,
nourishing, and ideal for warmer June evenings.
LIFESTYLE MAGAZINE
9
