Gut-friendly beans & seabass

Ingredients

For 4 servings

• •50 g cashew nuts
• •1 c. à soupe extra virgin olive oil
• •50 g capers
• •320 g leeks thinly sliced
• •320 g Savoy cabbage core removed and sliced
• •4 garlic cloves finely chopped
• •320 g baby spinach leaves
• •570 g jar butter beans
• •4 x 140g sea bass fillets
• •4 c. à soupe fat-free live Greek yogurt
• •2 c. à soupe lemon juice
• •small handful of dill finely chopped

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.