Today was the first day of fasting, and all in all it’s been a bit…odd. I felt unnecessarily proud of myself for making it to 10am without sprinting out of the office for a McDonalds.
Breakfast was a hard boiled egg, lunch was half a carton of tomato soup, and dinner was seabass with tomato and butter bean stew – a total of 492 calories.
Luckily my better half has been excited all week about creating the first dinner for less than 300 calories, and this one even includes a splash of white wine and a dash of olive oil. Ooops, so naughty!
This is the perfect dish for the first signs of spring, not too heavy but full of flavour and completely delicious. I could get used to this low calorie malarkey…
Recipe serves two people.
2 seabass fillets
115g of butter beans (drained)
16 cherry tomatoes
1 small white onion
1 clove of garlic
2 medium celery stalks
1 teaspoon of light olive oil
80ml of dry white wine
1/2 teaspoon of smoked paprika
1 teaspoon of dried oregano
12 fresh basil leaves
Finely slice the onion and celery, and soften in the oil for five minutes in a non-stick frying pan. Add the garlic (finely sliced), paprika and oregano and fry for one minute. Add the wine and cook out the alcohol for two minutes (uncovered) before adding the cherry tomatoes (halved) and butter beans, and then simmer for ten minutes (covered).
Remove the lid and season with salt and freshly ground pepper to taste. Stir in the basil (finely chopped) but reserve a few leaves for garnish. Place the seabass fillets skin side up on top of the stew and place under a medium grill. If your frying pan is not suitable for the grill, transfer your stew and seabass into a suitable pan.
Grill for five to six minutes until the skin starts to crisp and the flesh is cooked through. Serve and garnish with the remaining basil. Yummy!