Seabass with tomato, chorizo and butter beans (385 calories)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Note calorie info is wrong, see recipe title!Season the fillets and score the skin to prevent them curling during cooking.

Step 2

Fry the chorizo in a dry pan until it releases its oil and flavour. Add the tomatoes, garlic and parsley and cook for 2 minutes until the tomatoes soften.

Step 3

Add the butter beans and simmer for 2 minutes until heated through.

Step 4

Add the spinach and lemon juice for the final minute of cooking, then remove from the pan and set aside.

Step 5

Spray a little cooking oil in the same pan and when hot, sear the sea bass skin-side-down for 3 minutes or until crisp. Flip the fillets over and cook for a further 2 minutes.

Step 6

Place on a mound of the warm butter-bean mixture and serve with fresh parsley and lemon wedges.