Shopping list

 

For the Sea bass:

1 whole sea bass, cleaned

1 tbsp rapeseed oil

½ tsp flake salt

black pepper

1 lemon

25 g spring onion

1 bunch fresh thyme and fresh parsley or dill

 

For the potatoes:

500 g potatoes

Sea salt flakes

black pepper

1 tbsp rapeseed oil

 

For the dill-yogurt sauce:

200 g Benecol Greek Style plain yogurt

8-10 g chopped parsley or dill

1 tbsp lemon juice

pinch of salt and sugar

Baked lemon sea bass

20m

PREP

30m

COOK

0.8

STANOLS

2

SERVES

Description

A tasty mixture of Lemon and Sea bass. Serve with potatoes and dill-yogurt sauce.

Method

  1. Use paper towel to dry and clean the fish.
  2. Line a baking tray with baking paper. Baste the surface of the fish with oil. Season the fish well inside and out with salt and black pepper.
  3. Wash and slice the lemon. Chop the onion.
  4. Fill the belly of the fish with onion, parsley or dill and lemon slices.
  5. Use a sharp knife to make small slashes in the surface of the fish. Push thyme and dill stalks and lemon slices into the slashes.
  6. Wash the potatoes. Cut the potatoes into chunks and arrange beside the fish, season and pour oil on top. Mix well. Bake in the oven at 225 degrees for around 30 minutes.
  7. Chop parsley or dill. Mix all the sauce ingredients together and season to taste.

 

Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person.  Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.

Tip

As a quick alternative, cook fish fillets in lemon and herbs. Serve the fish fillets with the dill-yogurt sauce.

 

Baked lemon sea bass

20m

PREP

30m

COOK

0.8

STANOLS

2

SERVES

Shopping list

 

For the Sea bass:

1 whole sea bass, cleaned

1 tbsp rapeseed oil

½ tsp flake salt

black pepper

1 lemon

25 g spring onion

1 bunch fresh thyme and fresh parsley or dill

 

For the potatoes:

500 g potatoes

Sea salt flakes

black pepper

1 tbsp rapeseed oil

 

For the dill-yogurt sauce:

200 g Benecol Greek Style plain yogurt

8-10 g chopped parsley or dill

1 tbsp lemon juice

pinch of salt and sugar

Description

A tasty mixture of Lemon and Sea bass. Serve with potatoes and dill-yogurt sauce.

Method

  1. Use paper towel to dry and clean the fish.
  2. Line a baking tray with baking paper. Baste the surface of the fish with oil. Season the fish well inside and out with salt and black pepper.
  3. Wash and slice the lemon. Chop the onion.
  4. Fill the belly of the fish with onion, parsley or dill and lemon slices.
  5. Use a sharp knife to make small slashes in the surface of the fish. Push thyme and dill stalks and lemon slices into the slashes.
  6. Wash the potatoes. Cut the potatoes into chunks and arrange beside the fish, season and pour oil on top. Mix well. Bake in the oven at 225 degrees for around 30 minutes.
  7. Chop parsley or dill. Mix all the sauce ingredients together and season to taste.

 

Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person.  Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.

Tip

As a quick alternative, cook fish fillets in lemon and herbs. Serve the fish fillets with the dill-yogurt sauce.