Speedy Crispy Skin Sea Bass With Super Greens
  1. Sauté the leeks with a little salt and olive oil until softened.

  2. Add in the drained tin of beans, peas and the 100ml chicken stock.

  3. Blend the sauce until smooth, season with salt and pepper to taste.

  4. 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.

  5. 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.

  6. Portion up the beans with 1 sea bass fillet and finish with a grating of parmesan and lemon zest.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

CuisineMediterranean

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

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