Pan Fried Sea Bass with Mediterranean Butter Beans

I love the Mediterranean feel to this dish, which includes sea bass, cherry tomatoes, lemon juice, garlic and of course, plenty of olive oil. The flavours are fresh and satisfying, and it pairs all too well with a glass of crisp white wine too.

Serves: 2

Ingredients

2 fillets sea bass

150g kale

1 can butterbeans, drained and rinsed

1 brown onion

1 large clove garlic

1 lemon

1 tbsp apple cider vinegar / white wine vinegar

100g cherry tomatoes

10g fresh basil

2 tbsps olive oil

Method

Finely chop the onion and garlic.

Heat 1 tbsp olive oil in a wide base pan (I use a casserole dish), and fry the onions and garlic until soft and aromatic.

Halve the cherry tomatoes and add to the pan with 1 tbsp apple cider vinegar, 2/3rds of the basil and any additional oil if necessary.

Lower the heat, and leave for approximately 10 minutes until soft.

Wash the kale and remove any large stalks. Wilt into the tomato and onion mixture. Add the juice of half a lemon and a splash of boiling water.

Finally, add the drained butter beans and plenty of seasoning. Give the whole thing a good stir. Cover and leave to simmer whilst you fry the fish.

Heat the remaining oil in a large frying pan. Once hot add the fish skin side down, it should sizzle. Squeeze over the remaining lemon juice. As the fish crisps round the edges, flip and fry on the other side.

Serve the pan fried fish over the butter beans and garnish with a wedge of lemon, fresh basil and a drizzle more olive oil.