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Seabass, Leek & “Cheesy Mushrooms”

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Ingredients

Adjust Servings:
2 x 100g Sea bass fillets
1tsp Olive Oil
1 x 400g Tinned Chickpeas - drained
2 Garlic Cloves - peeled
4 tblsp Nutritional Yeast
2 tblsp Coconut Aminos
1 Leek - chopped
2 Portobello Mushrooms - Large
2 Courgettes - spiralized - or cut into thin strips
20 Cherry Tomatoes
2 tblsp Coconut Aminos
1 tblsp Apple Cider Vinegar
1 tsp Agave Syrup
1 tblsp Dried Basil

Seabass, Leek & “Cheesy Mushrooms”

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Cook the leeks in a pan until soft. Cool.

    2
    Done

    Put the chickpeas, garlic, yeast, aminos and leek in a food processor and blitz until smooth. Season.

    3
    Done

    Fill both the mushrooms with the chickpea mix. Bake for 30 minutes.

    4
    Done

    Cook the tomatoes whole in a pan until really soft. Add aminos, vinegar, basil and syrup. Season. Squash all the tomatoes to make a “sauce”.

    5
    Done

    Heat up a pan. Brush the bass with oil. Season. Place skin side down in the pan and cook for 5 minutes until brown and crispy. Turnover and cook until the flesh is cooked through.

    6
    Done

    Add the courgette to the tomato “sauce “ heat through for a few minutes – do not overcook it will go soggy.

    RdC

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    Smoked Salmon, Scrambled Eggs & Muffins
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    Smoked Salmon, Scrambled Eggs & Muffins
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