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Check out the latest recommended times in our Cooking Guidelines.
Butterflied Seabass, Fennel & Leek Butter Beans, Garlic "Aioli"
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High protein
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 fennel
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 shallot
- 40g rocket
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 1 unwaxed lemon
- 2 leek
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 464
Protein: 37g
Carbs: 25g
Fat: 22g
Butterflied Seabass, Fennel & Leek Butter Beans, Garlic "Aioli"
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Cooking Instructions
- Make the pickled shallot; thinly slice the shallot and place in a bowl with half of the lemon juice and a pinch of sea salt. Leave to pickle. Roughly chop the olives.
- Trim and slice the leek into 1 cm half-moons. Trim and dice the fennel into 1cm cubes. Roughly chop the parsley. Zest the lemon. Heat a large frying pan on medium-high heat with 1 tsp of oil. Once hot, add the fennel and leeks and cook for 5-6 mins, until softening. Add the butter beans (and their liquid) to the pan. Crumble in the stock cube, and top up with 100ml of water. Cook until the leeks are soft, and the sauce has thickened. Add 1/2 the lemon juice and parsley. Season to taste with sea salt and black pepper.
- Turn the grill to high (240C). Place the sea bass skin side up on a foil lined tray. Season with sea salt and drizzle with 1tsp oil. Grill for 8-10 mins, until the skin is crispy and cooked through.
- Make the garlic the aioli; add the yoghurt, lemon zest, 1 tbsp olive oil and garlic paste to a small bowl. Season with sea salt and black pepper to taste and mix together well. Halve the olives.
- Serve the sea bass with the the beans, topped with the rocket, olives and garlic aioli.
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