Sea bass with artichoke mash

Name: Sea bass with artichoke mash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 garlic clove, crushed; 400 g can cannellini beans, rinsed and drained; ½ lemon, juiced, plus extra wedges to serve; 3 tbsp Cooks' Ingredients Artichoke Purée; 235 g bag ready-washed spinach; 2 Waitrose & Partners Boneless Sea Bass Fillets

These beautiful, pan-fried sea bass fillets are accompanied by a bean mash flavoured with the nutty, earthiness of the artichoke paste and wilted spinach with a hint of lemon.

5 out of 5 stars(1) Rate this recipe

High fibre

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 tbsp olive oil
1 garlic clove, crushed
400g can cannellini beans, rinsed and drained
½ lemon, juiced, plus extra wedges to serve
3 tbsp Cooks' Ingredients Artichoke Purée
235g bag ready-washed spinach
2 Waitrose & Partners Boneless Sea Bass Fillets

Method

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.
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.
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.