Nathan Outlaw's baked sea bass

Prep time: 10-15 mins
Cook: 30-40 mins
Serves: 4

A tasty low potassium and phosphate dish. This balanced meal is packed full of flavour and contains two portions of vegetables.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
30.0g	Carbohydrate
508.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
30.0g	Carbohydrate	508.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Nathan Outlaw

Sea bass is great for a simple supper or for a dinner party. Try this all-in-one dish, with accompanying soused vegetables and smoked paprika potatoes.

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Kidney Kitchen - Chef Nathan Outlaw and Chef Paul Ripley

Ingredients

4 Sea Bass fillets (70-80g each)

100ml white wine vinegar

50ml olive oil

4 shallots

200g new potatoes, washed

2 large carrots

1 teaspoon smoked paprika

2 red peppers

3 teaspoons chopped dill

6 spring onions

3 teaspoons chopped tarragon

1 teaspoon fennel seeds

250g broccoli florets

100ml white wine

120g green beans

50g caster sugar

Pepper to taste

Method

Nathan Outlaw's baked sea bass

Heat your oven to 220 C / gas mark 7. Cook the potatoes in a pan of boiling water until just soft. Drain and leave until cool enough to handle, then cut in half. Core, deseed and cut the peppers into broad strips. Peel and slice the carrots. Peel and halve the shallots and trim the ends of the spring onions.

Add the shallots, carrots, red peppers and spring onions to a roasting tray. Sprinkle with the fennel seeds. Add the wine, white wine vinegar, sugar and half of the olive oil, and gently mix together. Add the new potatoes and sprinkle with the paprika. Place the tray on the hob and cook on a medium heat for about 5 minutes.

Put the tray in the oven and roast for 20-25 minutes, taking out half-way through to stir. If needed add a small amount of water if the dish looks a bit dry. Meanwhile, fill a large saucepan with water and bring to the boil. Season the flesh of the fish with pepper.

After 20-25 minutes, add the fish, laying it on top of the vegetables. Return to oven for a further 8 minutes until the fish is thoroughly cooked. Add the green beans and broccoli to the boiling water for 6-8 minutes. Take the tray out of the oven and add the remaining olive oil and chopped herbs. Drain and serve with boiled broccoli and green beans.

Food Facts

Carbohydrate

New potatoes are the main source of carbohydrate in this dish and the values have been provided for those who have been trained in insulin adjustment.

Phosphate/ potassium

This recipe does contain a small amount of phosphate, mainly from the fish but overall the recipe is low in phosphate. If you have been prescribed a phosphate binder ensure you take them with this dish. This recipe (including the green vegetables) is low in potassium so is suitable for a low potassium diet, providing you follow the serving sizes.

Protein

The fish used in this recipe provides a good source of protein which is great for people receiving dialysis who need to eat more protein. If you have been advised to eat a low protein diet, use a smaller portion of the fish.

Gluten free

All ingredients are naturally gluten free

Vegetarian / Vegan

As an alternative to fish, try stirring in some butter beans or green lentils, both tinned in water for a delicious vegan alternative.

Healthier option

There is the no added salt in this recipe but it is found naturally in the fish. It is only slightly above the range to be classified a low salt dish. Try reducing the sugar and using less oil to reduce the fat.

Cheaper option

Salmon or cod are cheaper alternatives to sea bass. You could also use frozen fish to reduce the cost (defrost thoroughly in the fridge before cooking). A mini bottle of wine will be cheaper than a full one and should provide plenty for this recipe. Finally, you could opt for dried herbs in place of the fresh but would need to use less than the stated amount e.g. 1-1½ teaspoons, and add to the dish while the vegetables are cooking.

Storage

Allow to cool and store in an airtight container in the fridge for up to two days. Reheat thoroughly before serving.

Tips

If you have a transplant you should buy your fish pre-packaged, rather than from a fish monger or a fish deli counter, in order to avoid any risk bacterial contamination. If you don’t have white wine vinegar you can use any other vinegar e.g. white, red or sherry vinegar.