Quick Lemony Bass and Beans

Grilled sea bass on a bed of lemony, seasoned flagelot beans

My recipe is:

  • Lighter option
  • Deliciously fishy
  • Meat-free

Why should your recipe win?
It is delicious, filling and healthy! Good for the heart, brain and digestion. Low glycemic too!

  • Total time: 5 minutes prep + about 10 minutes cooking

Serves: 2


  • 1 400g tin of Waitrose flagelot beans in water
    2 prepared Sea Bass fillets
    1 lemon
    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)


  1. 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.