Crispy sea bass served over fluffy steamed rice, paired with a zesty Thai-inspired salad made with fresh radishes from Iona Fruit Farm, cucumber, spring onion, and fragrant herbs. Finished with a punchy lime, soy, and fish sauce dressing—light, vibrant, and full of flavour.
Nutritional Info (per portion)
Calories:
434 kcal
Carbohydrates:
65 g
Protein:
31 g
Fat:
10 g
Wheat
(Soy Sauce)
Fish
(Sea bass, Fish Sauce)
Soybeans
(Soy Sauce)
Simple Seabass with Black Bean Quinoa & Jalapeno Salsa
The Salsa Fresca uses tomatoes and fresh vegetables, such as onions and jalapeno peppers. Salsa is very healthy as it’s low in calories, high in fiber, and full of numerous vitamins. Combined with Sea bass which is a flavorful fish also low in calories and an excellent source of protein and omega-3 fatty acids, you will have a healthy meal full of flavor.
Plant Based Poke Bowl with Hummus
This colorful dish is inspired by Hawaiian poke. The plant-based poke bowl will bring you a really delicious meal, full of healthy ingredients and combines many textures and flavors. This recipe uses flavored hummus to increase the nutritional benefits of this dish. Hummus is a great source of dietary fiber, antioxidants, and other nutrients that have anti-inflammatory properties.
Spicy Sausage with Silky Vegetable Orzotto
Mascarpone, a rich and creamy Italian cheese, originated in the Lombardy region during the Renaissance period, traditionally crafted from the cream of cow's milk. When it comes to crafting cheeses, the Italians certainly have a way of turning milk into pure magic! Here we also use a creative technique of separating the sausage meat from the skin and then rolling small meatballs – a quick and easy technique that you can take and claim as your own – you don’t even need to credit us!
Wild Mushroom & Truffle Risotto
A dish rich with flavor! The orange mushrooms are Chanterelle - a culinary delicacy served to nobility throughout Europe since the 18th century! With a splash of truffle oil, truly you will be eating like a king or queen.
