Method

Prepare the Sweet Potato Fries: Preheat the oven to 200°C (400°F). Toss the sweet potato fries with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking tray and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Grill the Sea Bass: Heat a grill pan or BBQ over medium-high heat. Brush the sea bass fillets with 1 tablespoon olive oil, season with salt and pepper, and grill skin-side down for 3–4 minutes. Try adding some rosemary and thyme to the pan as you cook for a herby flavour lift. Flip and cook for another 2–3 minutes, until the flesh is opaque and flakes easily.
Make the Herb & Lemon Dressing: In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, lemon zest, parsley, basil, dill, garlic, salt, and pepper. Stir in the toasted pine nuts just before serving.
Assemble the Salad: In a bowl, toss the mixed salad leaves with balsamic vinegar, a pinch of salt, and pepper.
Serve the Dish: Place the grilled sea bass on a plate and drizzle with the herb & lemon dressing. Serve alongside the sweet potato fries and mixed salad.

Gut Health Benefits

Sea Bass: Rich in omega-3 fatty acids, supports gut health and reduces inflammation.

Olive Oil & Herbs: High in polyphenols and antioxidants, promoting gut barrier function.

Sweet Potatoes: A great source of prebiotic fibre, feeding beneficial gut bacteria.

Pine Nuts: Contain healthy fats and prebiotics, supporting microbial diversity.

Mixed Salad Leaves: Packed with fiber and polyphenols, helping to nourish gut bacteria and improve digestion.

Nutritional Breakdown

(approx per serving)

Calories: 520 kcal
Protein: 35g
Carbohydrates: 45g
Fibre: 9g
Fats: 24g
Sugar: 8g
Sodium: 200mg

Gut-Health Bacteria Supported

Bifidobacterium: Encouraged by prebiotic fiber in sweet potatoes and salad greens.
Lactobacillus: Supported by polyphenols from olive oil and fresh herbs.
Akkermansia muciniphila:Aided by healthy fats and polyphenols, helping to maintain gut lining integrity.