Crusty sea bass with creamy leeks and herby butter beans

Name: Crusty sea bass with creamy leeks and herby butter beans
Cook time: PT< 30 minsM
Yield: 2
Cuisine: Gut and metabolic health
Ingredients: 1.000 can (14 oz) butter beans; 2.000 pcs sea bass (uncooked); 1.000 pcs leek; 1.000 pcs lemon; 0.000 a handful of spinach; 0.000 a handful of cilantro (fresh); 0.000 a handful of dill (fresh); 2.000 tbsp ground almonds; 2.000 tbsp creme fraiche; 1.000 tbsp extra virgin olive oil; 0.000 tsp salt and pepper (to taste)

lunch/dinner

pescatarian

< 30 mins

oven,stove

Photo of Crusty sea bass with creamy leeks and herby butter beans

Ingredients

Imperial Metric

1 can (14 oz) butter beans
2 sea bass (uncooked)
1 leek
1 lemon
a handful of spinach
a handful of cilantro (fresh)
a handful of dill (fresh)
2 tbsp ground almonds
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 400°F. Line a baking tray with parchment paper and place the sea bass fillets skin-side down. Roughly chop the cilantro 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	457 kcal
Fat	20.4 g
of which saturates	4.8 g
Carbohydrates	29.7 g
of which sugars	5.3 g
Fibre	7.9 g
Protein	31.0 g