Taher Jibet of The Dining Room in Weymouth shares a healthy fish recipe designed to help Seven 
Days readers stick to their good eating intentions

One of my favourite healthy staples, especially being based in a harbour town, has to be fish! Fish is a lean protein to eat, it not only tastes delicious but is full of goodness, in particular those all-important oils.

This sea bass recipe is a quick and simple way to produce a delicious, fresh and healthy meal, if you want to be even healthier simply swap the potatoes for more vegetables!

At The Dining Room we are always happy to accommodate food intolerances and any healthy eating plans that you may be following.

Grilled fish is a great way to add omega oils to your diet, but if you’re not a fan of fish look to lean cuts of meat, like a fillet or chicken breast without skin, to add protein without too much fat.

Pan Seared Sea Bass with New Potatoes and Fine Green Beans with Honey and Paprika Dressing

Serves 2

  • 2 600g sea bass (scaled and gutted)
  • 300g new potatoes
  • 250g fine green beans (topped & tailed)
  • Maldon salt
  • Cracked black pepper
  • 200ml virgin olive oil
  • 2 tbsp paprika
  • 1 tbsp of honey
  • 30ml white wine vinegar
  • 1 garlic clove
  • 50g butter
  • 1 tbsp chopped parsley

For the sauce, put the honey, paprika, garlic and vinegar in a blender and whizz, add the oil in a steady stream until it thickens slightly. Serve with the fish.

Place the potatoes in a saucepan and cover with cold water, add a pinch of salt and bring to the boil.

Simmer for 12-15 minutes or until soft when pierced with a knife. Strain them and set aside. To serve place in a pan with melted butter with chopped parsley.

Heat a frying pan and add a tsp of olive oil, add the fine beans and a pinch of Maldon salt and cracked black pepper. Serve immediately with the fish and potatoes.

Heat a large frying pan and add a tsp of oil, season the fish on both sides and place gently in the pan. Cook on one side for 2 minutes. Turn the fish gently onto the other side and cook for another 3 minutes.

Remove from pan and let rest for 2 minutes and serve with the potatoes and fine green beans.