Crispy Fish Fillet

Prep time: 5 minutes Cook time: 7 minutes

SERVINGS: ONE

120g sea bass, skin on (see tip) Sea salt 2 tsp extra-virgin olive oil ½ lemon, cut into 2 wedges 100g spinach SPRINKLE the skin of the fish with sea salt and rub all over with olive oil. Place skin side down in a cold, non-stick frying pan. Turn the heat to medium and cook for 2 minutes. Squeeze the juice from a lemon wedge over the flesh then cover the fillet with spinach and a scrunched sheet of wet baking paper. Cook for 5 minutes (it does not need to be turned and gives the fish firm flesh and crispy skin). When the fillet is cooked through, remove the paper before serving atop the wilted spinach. Serve with the remaining lemon wedge. CALORIES PER SERVING 206