- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 400g can cannellini beans, rinsed and drained
- ½ lemon, juiced, plus extra wedges to serve
- 3 tbsp Cooks' Ingredients Artichoke Purée
- 235g bag ready-washed spinach
- 2 Waitrose & Partners Boneless Sea Bass Fillets
Method
Heat 1 tbsp oil in a saucepan over a medium heat. Fry the garlic for 30 seconds; add the beans and a pinch of salt. Cook for 2-3 minutes then take off the heat. Add a splash of the lemon juice and a grinding of black pepper; mash with a potato masher. Stir in the artichoke purée and add a splash of water to loosen if needed. Set aside; cover to keep warm.
Meanwhile, heat ½ tbsp oil in a large frying pan over a high heat. Add the spinach and fry, stirring, until wilted and any excess liquid has evaporated. Add a little of the lemon juice and season to taste, then divide between 2 plates.
Wipe out the pan and return to a medium-high heat. Pat the fish dry with kitchen paper; season. Add the remaining ½ tbsp oil to the pan and fry the fish skin-side down for 3 minutes. Turn the fillets over, add the remaining lemon juice and cook for 2-3 minutes more. Serve at once with the mash, spinach and extra lemon wedges for squeezing over.
Cook’s tip
You could make the mash with a different pulse, if you like – perhaps a 400g can of chick peas (drained first), or some flageolet or butter beans.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,471kJ/ 627kcals |
|---|---|
Fat | 28.9g |
Saturated Fat | 4.6g |
Carbohydrates | 42.1g |
Sugars | 2.7g |
Fibre | 19.3g |
Protein | 40g |
Salt | 0.75g |