SEA BASS WITH ARTICHOKE MASH

Ingredients | Serves 2 | Prep 10 minutes | Cook 10 minutes

2 tbsp olive oil • 1 garlic clove, crushed • 400g can cannellini beans, rinsed and drained • 1⁄2 lemon, juice, plus extra wedges to serve • 3 tbsp Cooks’ Ingredients Artichoke Purée • 235g bag ready-washed spinach • 2 Waitrose & Partners Boneless Sea Bass Fillets

Step 1

Heat 1 tbsp oil in a saucepan over a medium heat. Fry the garlic for 30 seconds, then add the beans and a pinch of salt. Cook for another 2-3 minutes, then take off the heat, add a splash of the lemon juice and a grind of black pepper and mash with a potato masher. Stir in the artichoke purée; loosen the texture with a splash of water if needed, then set aside, covering to keep warm.

Step 2

Meanwhile, heat 1⁄2 tbsp oil in a large frying pan over a high heat. Add the spinach and a pinch of salt and fry, stirring, until wilted and any excess liquid has evaporated. Add a little of the lemon juice, then divide between 2 plates.

step 3

Wipe out the pan and return to a medium-high heat. Pat the fish dry with kitchen paper and season. Add the remaining 1⁄2 tbsp oil to the pan and fry the fish skin-side down for 3 minutes. Turn the fillets over, add the remaining lemon juice; take the pan off the heat and leave for 1 minute. Serve the fish, mash and spinach with the extra lemon wedges.

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