Speedy crispy skin sea bass with super greens

Speedy crispy skin sea bass with super greens I love a fish dinner and this recipe combines the most lustrous green sauce with fibre rich beans for a healthy and delicious dinner. It’s actually really quick to whip up too making this suitable for midweek. If you dont like fish use any protein such as chicken or tofu. 550kcal and 48g protein You will need to serve 2 1 leek 2 minced garlic cloves 1 tin drained cannellini beans 150g peas 100ml chicken stock 2 sea bass fillets For the green sauce Large handful of spinach Large handful of fresh basil (I use a 30g pack) 40g grated parmesan 1 tbsp extra virgin olive oil 1 tsp white miso (optional) 1 tbsp half fat creme fraiche Sauté the leeks with a little salt and olive oil until softened. Add in the drained tin of beans, peas and the 100ml chicken stock. Blend the sauce until smooth, season with salt and pepper to taste. Add the green sauce to the bean mix to warm through stirring constantly but dont let it boil. It may thicken up too much, if so just loosen with chicken stock to make more brothy. Dry the sea bass well, pop skin side down in a cold oiled non stick pan and bring up to a medium heat. Cook skin side down with a lid over the pan for 3 minutes, flip then turn off the heat and leave to cook in the residual heat for 30 seconds. Portion up the beans with 1 sea bass fillet and finish with a grating of parmesan and lemon zest.

Great

% Daily Values based on a 2,000 calorie diet