Sea bream with spring onion and baby carrots
Fillets of poached plaice in fish stock, served on a bed of samphire. Makes a light and succulent supper or lunch.
- Servings: 4
Source: Diabetes UK
Ingredients
- chantenay carrots, trimmed and halved lengthways
- spring onions, cut in 3cm pieces
- dill, roughly chopped, plus 4 sprigs to serve
- low-salt vegetable stock cube, dissolved in 500ml water
- bream fillets
- samphire
- cornflour, dissolved in 1 tbsp skimmed milk
- 0% fat Greek yogurt
- good pinch freshly ground black pepper
- lemon wedges to serve