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    Quick Lemony Bass and Beans

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    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.

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