This family recipe has been an all-time favourite in the Maguire household ever since my twins have been able to eat the same meals as us. It’s packed full of flavour and takes about 10 minutes to put on the table.
Serves 2 plus toddler
2 x 200g sea bass fillets,
2 tbsp olive oil
a little freshly ground
finely grated rind and
juice of 1 small lemon
100g cherry tomatoes
handful of fresh basil
75g small cooked peeled
steamed fragrant brown
rice, to serve
small steamed broccoli
florets, to serve
- Preheat the grill to medium.
- Arrange the sea bass fillets on a foil-lined grill rack, presentation side up.
- Drizzle with 1 tablespoon of the olive oil and season with pepper, then cook for 8–10 minutes, until cooked through and tender. The length of time they take will depend on the thickness of the fillets.
- Once they are cooked, sprinkle with a little of the lemon juice.
- Meanwhile, heat a heavy-based frying pan with the remaining tablespoon of olive oil over a medium heat. Add the cherry tomatoes and sauté for a couple of minutes, until the skins are just beginning to split but they are still holding their shape.
- Sprinkle over the lemon rind and add a little of the lemon juice. Scatter in the basil and prawns and continue to sauté until just heated through.
- Take about 50g off one of the sea bass fillets for your child, then flake it. Arrange the sea bass on plates with the sautéed cherry tomatoes and prawns.
- Add the steamed fragrant rice and broccoli to serve.
Neven Maguire is an Irish celebrity chef and television personality from Blacklion, County Cavan, Ireland. He is also the head chef and proprietor of the MacNean House and Restaurant. His latest book, Neven Maguire’s Complete Baby and Toddler Cookbook is published by Gill & Macmillan and is available to buy on Amazon.