Follow along with the video, read the instructions or download the Beef Burrito Bowl recipe.

 

Ingredients

• 400g flathead fillets (or any other white fish)
• ¼ cup plain flour
• Salt, pepper
• 1 tbs olive oil
   

Pea and Spinach Puree

• 2 cups frozen peas
• 1 tsp olive oil
• ½ brown onion, chopped
• 1 clove garlic, finely chopped
• 50g baby spinach leaves
• ¼ cup chicken stock
• 1 tbs tarragon
• 1 tbs lemon juice
• Salt, pepper

Method

• For the puree, boil peas in salted water for 5 minutes, until cooked. Drain and set aside.
• In a frypan, heat 1 tsp olive oil over medium heat. Cook onion and garlic until softened. Add cooked peas, spinach and stock. Bring to a simmer.
• Transfer pea mixture to a jug or container for blending with stick mixer. Add tarragon and lemon juice and blend until smooth. Season to taste with salt and pepper.
• To cook the fish, heat a pan over medium heat. Dust fish fillets in plain flour seasoned with salt and pepper.
• When pan is hot add 2 tbs olive oil and add fish, cooking for approximately 2 minutes on each side until cooked through.
• Serve fish with puree.

Serves: 2

Calories per serve: 530 Carbs: 38.2 Fat: 18.8 Protein: 52