Sea bass with artichoke mash

Name: Sea bass with artichoke mash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 garlic clove, crushed; 400 g can cannellini beans, rinsed and drained; ½ lemon, juiced, plus extra wedges to serve; 3 tbsp Cooks' Ingredients Artichoke Purée; 235 g bag ready-washed spinach; 2 Waitrose & Partners Boneless Sea Bass Fillets

These beautiful, pan-fried sea bass fillets are accompanied by a bean mash flavoured with the nutty, earthiness of the artichoke paste and wilted spinach with a hint of lemon.

5 out of 5 stars(1) Rate this recipe

High fibre

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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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

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.