Cracked potato salad
A great side dish for the BBQ
Gut-friendly beans & seabass
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g cashew nuts
- 1 tbsp extra virgin olive oil
- 50g capers
- 320g leeksthinly sliced
- 320g Savoy cabbagecore removed and sliced
- 4 garlic clovesfinely chopped
- 320g baby spinach leaves
- 570g jar butter beans
- 4 x 140g sea bass fillets
For the dill yogurt
- 4 tbsp fat-free live Greek yogurt
- 2 tbsp lemon juice
- small handful of dillfinely chopped
Nutrition: Per serving
- kcal480
- fat21g
- saturates4g
- carbs23g
- sugars9g
- fibre13ghigh
- protein43g
- salt1.21g
Method
step 1
Soak the cashews in 200ml boiling water and set aside.
step 2
For the dill yogurt, mix the yogurt, lemon juice and dill in a bowl and set aside until ready to serve.
step 3
Heat the oil in a frying pan and fry the capers until crispy, then remove and set aside, leaving behind the oil. Add the leeks, cabbage, garlic and a pinch of salt, then cover and cook over a medium heat until soft and almost fully cooked, about 5 mins.
step 4
Tip in the spinach leaves and the butter beans. Season with a little salt and pepper and stir well.
step 5
Blitz the soaked cashews and water into a smooth cream using a hand blender, then pour it over the veg in the pan. Cover and cook on a low heat for a few minutes until the spinach has wilted. Add a splash of water if needed.
step 6
Heat a dry frying pan over a medium-high heat. Slice a few slits into the skin of the sea bass fillets to prevent them from curling as they cook. Fry in the hot pan for a few minutes on each side until cooked through. Serve the vegetables topped with a sea bass fillet, a sprinkle of crispy capers with the dill yogurt on the side.