Gut-friendly beans & seabass

Method

1. 1

   Soak the cashews in 200ml boiling water and set aside.

2. 2

   For the dill yogurt, mix the yogurt, lemon juice and dill in a bowl and set aside until ready to serve.

3. 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.

4. 4

   Tip in the spinach leaves and the butter beans. Season with a little salt and pepper and stir well.

5. 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.

6. 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.

Nutrition

calories

480 calories

fatContent

21 grams fat

fiberContent

13 grams fiber

sugarContent

9 grams sugar

sodiumContent

1.21 milligram of sodium

proteinContent

43 grams protein

carbohydrateContent

23 grams carbohydrates

saturatedFatContent

4 grams saturated fat

Indicative values from the source, for the original recipe.

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