Seabass with tomato and butter bean ragout

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1.Preheat the oven to 220oC, gas mark 7. Brush the aubergine rounds all over with 1⁄2 tbsp oil. Spread out over a baking tray lined with parchment; roast for 20 minutes, turning halfway.

Step 2

2. Meanwhile, put all except 1 tsp of the remaining oil in a small saucepan with the shallot, garlic and capers. Set over a medium heat and, when you see a few bubbles rising up, turn down the heat to medium-low and cook gently for 15 minutes. Add the vinegar, tomatoes and beans; cook gently for a further 5 minutes. Season and set aside off the heat while you cook the fish.

Step 3

3.Heat the remaining 1 tsp oil in a medium frying pan over a medium-high heat. Pat the fish dry on kitchen paper and season. Fry, skin-side down, for 3 minutes until golden, then turn and cook for another 30 seconds. Take off the heat and leave in the pan for a final minute, ensuring the fish is fully cooked and opaque. Stir the parsley into the tomatoes and beans; pile onto plates with the aubergine and fish on top.

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