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Sea bass with artichoke mash
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2 tbsp olive oil
1 garlic clove, crushed
400g can cannellini beans, rinsed and drained
½ lemon, juice, plus extra wedges to serve
3 tbsp Cooks’ Ingredients Artichoke Purée
235g bag ready-washed spinach
2 Waitrose & Partners Boneless Sea Bass Fillets Boneless Sea Bass Fillets
1. Heat 1 tbsp oil in a saucepan over a medium heat. Fry the garlic for 30 seconds; add the beans and a pinch of salt. Cook for 2-3 minutes then take off the heat. Add a splash of the lemon juice and a grinding of black pepper; mash with a potato masher. Stir in the artichoke purée and add a splash of water to loosen if needed. Set aside; cover to keep warm.
2. Meanwhile, heat ½ tbsp oil in a large frying pan over a high heat. Add the spinach and fry, stirring, until wilted and any excess liquid has evaporated. Add a little of the lemon juice and season to taste, then divide between 2 plates.
3. Wipe out the pan and return to a medium-high heat. Pat the fish dry with kitchen paper; season. Add the remaining ½ tbsp oil to the pan and fry the fish skin-side down for 3 minutes. Turn the fillets over, add the remaining lemon juice and cook for 2-3 minutes more. Serve at once with the mash, spinach and extra lemon wedges for squeezing over.
You could make the mash with a different pulse, if you like – perhaps a 400g can of chick peas (drained first), or some flageolet or butter beans.
This recipe appeared within the January 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2018.