Using handy frozen ingredients you can make this impressive fish supper for less. Ready in just 35 mins this dish is one to crack out all year round
- 250g (8oz) frozen butternut squash (from a 500g pack)
- 2 tbsp olive oil
- 220g pack of 2 frozen sea bass fillets
- 150g (5oz) frozen cauliflower florets
- 125g (4oz) frozen peas
- Salt and freshly ground black pepper
- 1 clove garlic, peeled and thinly sliced
- 1 tbsp frozen chopped basil (we used Birds Eye)
Put the butternut squash in a bowl and microwave on full power for about 5 mins, until hot and soft enough to mash with a fork.
Meanwhile, heat a frying pan, add half the oil and fry the sea-bass fillets for about 3 mins on one side. Flip them over and cook for 1-2 mins on the other side. Take out of the pan and put on a tray in a warm oven.
Add the cauliflower to the hot oil left in the pan and cook for a few mins, until it’s thawed and tinged brown, then stir in the peas.
Season the mashed squash and spoon on to 2 plates. Add the fish and the stir-fried vegetables.
Heat the rest of the oil in the pan and add the garlic. Cook until just brown, then add the basil. Spoon it over the fish and serve.
Top tip for making Sea bass with squash and stir-fry
This recipe will work well with any frozen fish and different herbs.