Crusty sea bass with creamy leeks and herby butter beans
Crusty sea bass with creamy leeks and herby butter beans
Ingredients
- 1 tin (400g) butter beans
- 25g ground almonds
- 2 sea bass fillets (uncooked)
- 1 lemon
- 1 leek
- a handful of coriander (fresh)
- a handful of spinach
- a handful of dill (fresh)
- 2 tbsp creme fraiche
- 1 tbsp extra virgin olive oil
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Preheat the oven to 200°C. Line a baking tray with parchment paper and place the sea bass fillets skin-side down. Roughly chop the coriander and mix it with the ground almonds, zest from half of the lemon, and a splash of extra virgin olive oil. Spread this mixture evenly over the top of the sea bass fillets.
2. Place the tray in the oven and bake for 15 - 20 minutes, or until the fish is cooked through and the crust is lightly golden. While the fish bakes, thinly slice the leek and roughly chop the dill. Heat 1 tbsp of extra virgin olive oil in a pan over medium heat, add the leek and sauté for 1–2 minutes.
3. Add the butter beans along with their liquid, then season with salt and pepper. Let everything simmer for 2–3 minutes. Stir in the crème fraîche, dill, more lemon zest, and the juice of half a lemon. Continue to cook for a few more minutes to allow the flavours to come together. In the final minute, fold in the spinach, mix gently, and adjust the seasoning to taste.
4. Plate the creamy butter beans and top with the herby sea bass. Serve warm with lemon wedges from the remaining half of the lemon.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 534 kcal |
| Fat | 27.0 g |
| of which saturates | 5.3 g |
| Carbohydrates | 30.8 g |
| of which sugars | 5.9 g |
| Fibre | 9.1 g |
| Protein | 33.6 g |