Grilled Sea Bass and Butter Beans

A quick and healthy meal!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1


  • 1 seabass fillet
  • peashoot salad
  • radishes
  • 1 can butter beans
  • 1 can chopped tomatoes
  • 1 teaspoon Worcestershire sauce


Butter Beans

  1. Drain the Butter Beans and put into a pan. Add the can of chopped tomatoes into the pan. 

  2. 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. 

  3. 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!

  4. Add a little salt and pepper to your taste. 

  5. Salad

  6. Slice radishes and mix with your peashoot salad. Season with a little bit of pepper and if you prefer, Olive Oil.

Sea Bass

  1. Season the sea bass lightly. Make sure you score the skin - slice into the skin 4 or 5 times. 

  2. Oil or Fry-light a griddle pan and turn the heat on high.

  3. 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. 

  4. 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.

  5. Cook for a further 2 or 3 minutes.

  6. Place the salad onto the plate first, then spoon your butter bean mix. Place the hot fish on top and enjoy!

Recipe Notes

If you are doing Slimming World, this is a great meal to do for an SP day. 

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