Sea Bass with Butter Bean Mash & Gremolata

• 2sea bass fillets, about 150 g each, skin lightly scored
• 480 gdrained butter beans (from two 400 g tins), rinsed
• 3garlic cloves, 2 minced, 1 finely grated
• 30 mllemon juice
• 15 gflat-leaf parsley, finely chopped
• 3 tbspextra virgin olive oil
• 100 mlvegetable stock
• 2 tbspolive oil
• Fine salt, to taste
• 100 grocket, optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Make the gremolata: mix the lemon zest, finely grated garlic and chopped parsley together in a small bowl. Season with a pinch of salt and stir through the extra virgin olive oil. Set aside to let the flavours mingle.
2. 2Heat 1 tablespoon of olive oil in a saucepan over medium heat. Gently fry the minced garlic for about 1 minute, until fragrant but not coloured. Add the butter beans and stock and warm through for 3–4 minutes, until the beans are soft and the liquid has loosened.
3. 3Roughly mash about half the beans with a fork; you want a creamy base with whole beans running through it for texture. Season well with salt and black pepper and squeeze in 15 ml lemon juice. Keep warm over a low heat.
4. 4Pat the sea bass fillets very dry with kitchen paper; this is what gets you crisp skin. Season generously on both sides.
5. 5Heat the remaining 1 tbsp olive oil in a frying pan over medium-high heat until shimmering. Lay the fillets skin-side down and press gently with a spatula for the first 30 seconds. Cook for 3–4 minutes until the skin is crisp.
6. 6Flip the fillets and cook for 1 minute on the flesh side, until just cooked through and opaque.
7. 7Divide the butter bean mash between two plates. Sit one sea bass fillet on each, skin-side up. Spoon over the gremolata and remaining 15 ml lemon juice. Serve with optional rocket.

Per serving

kcal

650

protein

45.7g

fibre

12.5g

carbs

30.3g

fat

38.9g