Grilled Sea Bass and Butter Beans
A quick and healthy meal!
- 1 seabass fillet
- peashoot salad
- 1 can butter beans
- 1 can chopped tomatoes
- 1 teaspoon Worcestershire sauce
Drain the Butter Beans and put into a pan. Add the can of chopped tomatoes into the pan.
Put on a high heat and bring the mixture to a boil. Once it is boiling, turn it down to medium heat and add the Worcestershire sauce. You will want to reduce it down so the mixture is like a sauce.
Cook the bean mixture for around half an hour until it's reduced. Keep stirring it, as you don't want it to stick to the bottom of the pan!
Add a little salt and pepper to your taste.
Slice radishes and mix with your peashoot salad. Season with a little bit of pepper and if you prefer, Olive Oil.
Season the sea bass lightly. Make sure you score the skin - slice into the skin 4 or 5 times.
Oil or Fry-light a griddle pan and turn the heat on high.
When you place the fish in the pan, do it skin side down. Make sure you press the fish flat with a kitchen utensil to stop it from curling up at the ends.
Reduce the heat to medium and cook the fillet for 3 or 4 minutes. Make sure the skin is crispy before you turn it over.
Cook for a further 2 or 3 minutes.
Place the salad onto the plate first, then spoon your butter bean mix. Place the hot fish on top and enjoy!
If you are doing Slimming World, this is a great meal to do for an SP day.