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    Sea bass with artichoke mash

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    Sea bass with artichoke mash

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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. 

     

    Cook’s tip
    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. 

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    This recipe appeared within the January 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

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