Continental Spa Cuisine

Steamed Sea Bass Fillet And Sauteed Spinach Leaves With Horseradish Sauce:
Serves 4; 185 Calories per serving; Protein 27g; Carbohydrates 7g; Fat 3g

Ingredients: 1 cup non-fat plain yogurt; 5 1/2 tbsp prepared horseradish; 1/2 cup olive oil; 3oz / 90g red onions, thinly sliced; 1 lb / 500g sea bass fillets, halved; 4 tsp balsamic vinegar; 1 tsp freshly ground black pepper; 4 tbsp lemon juice; 1 tsp lemon thyme; 14oz / 400g large spinach leaves; 10oz / 280g vine tomatoes, sliced; 14oz / 400g new baby potatoes, boiled and peeled; 1 cup parsley chopped;
Herb Salad: 1/2 cup red capsicum, julienned; 1/2oz / 15g fennel; 1/2oz / 15g basil leaves; 1/2oz / 15g coriander; 1/2oz / 15g chives, chopped;
Preparation: Mix the yogurt with the horseradish in a small bowl. Set aside. Heat the olive oil over medium heat in a nonstick pan. Saute the onions for 4 to 5 min, or until they turn translucent. Lay the fish over the onions, add the vinegar and season with pepper, lemon juice and thyme. Cover tightly and bake for about 10 min, or until the fish is opaque and fully-cooked. Saute the spinach leaves for a few seconds, then set aside. Combine all the ingredients for the herb salad and toss well. To serve, center the spinach with the tomatoes and onions on the side. Arrange the fillets on top and ladle some horseradish sauce over. Garnish the potatoes with parsley and place them next to the herb salad.

Strawberry Smoothie:
Serves 4; 160 Calories per serving; Protein 6g; Carbohydrates 30g; Fat 1g

Ingredients: 4 fresh strawberries; 1/2 cup strawberry sorbet; 2 cups strawberry yogurt; 3 tsp fresh lime juice; 8 ice cubes; salt to taste; 4 strawberries, sliced;
Preparation: Blend all the ingredients until smooth. Serve in chilled mocktail glasses garnished with strawberries.