Piri-piri sea bass with herby wedges and slaw

SERVES 4 READY IN ABOUT 1 HOUR  4 baking potatoes, cut into wedges  Low-calorie cooking spray  1 tbsp dried mixed herbs  Juice of 1 lemon, plus extra wedges to serve  1 tbsp dried piri-piri seasoning  1 garlic clove, crushed  2 tbsp finely chopped fresh flat-leaf parsley,

plus extra to garnish  4 x 120g boneless sea bass fillets  2 baby gem lettuces, leaves separated, to

serve FOR THE SLAW:  150g fat-free natural yogurt  2 level tsp creamed horseradish  1 fennel bulb, trimmed, cored and very

thinly sliced  1 green apple, halved, cored and cut into

thin matchsticks  2 carrots, coarsely grated  2 celery sticks, very thinly sliced

1

Preheat your oven to 200°C/fan 180°C/ gas Boil the wedges for 4-5 minutes, then drain well. Spray with low-calorie cooking spray, lightly toss, then spread in a single layer on a baking tray. Sprinkle over the dried mixed herbs, season well and cook for 20-25 minutes, shaking the tray occasionally, until golden. 2 For the slaw, mix the yogurt and horseradish in a bowl, then add the fennel, apple, carrots and celery. Season and toss to combine. Leave to stand for 15-20 minutes to let the flavours develop. 3 Meanwhile, preheat your grill to mediumhot. Mix together the lemon juice, piri-piri seasoning, garlic and parsley. Make a few diagonal cuts in the skin of each sea bass fillet, then spread over the lemon mixture and rub gently in the cuts. Line your grill rack with foil and lightly spray with low-calorie cooking spray. Place the fillet skin-side up on top and cook for 6-8 minutes, or until cooked through. Garnish the sea bass with parsley and serve with the lemon and potato wedges, the baby gem lettuce and a quarter of the slaw per person.