Grilled sea bass on a bed of lemony, seasoned flagelot beans
My recipe is:
Why should your recipe win?
It is delicious, filling and healthy! Good for the heart, brain and digestion. Low glycemic too!
1 400g tin of Waitrose flagelot beans in water
2 prepared Sea Bass fillets
1 tbsp thickening granules (such as McDougalls)
2 tbsp Olive Oil
pinch of Salt
1 chicken stock cube (may use low salt if required)
splash of dry white wine (optional)
Heat the grill medium-high, rinse the beans in cold water and place in a saucepan with enough fresh water to cover, add the stock cube and finely grated rind of the lemon. Add wine if using and bring to a boil, reduce heat. In the bottom of a flat tray put the olive oil and a sprinkle of salt then add the sea bass skin side down to coat. Turn fish over skin side up and grill until skin crisps, 3-5 min. Turn off grill, add granules to beans and simmer until thickened. Serve with lemon wedges.