Sea Bass & Chorizo Beans
High in protein and full of flavour! Wow your friends with this one or treat yourself - you deserve it!
Ingredients
For the beans ….
3 x cans of cannellini beans
100g chorizo
1 large onion
Large pack of salad tomatoes (around 450g)
2 teaspoons of mixed herbs
1 veg stock cube
(makes 5 portions)
Serve with 1 sea bass fillet, 80g spinach and 80g tenderstem broccoli per person.
Method
For the beans …
Dice the chorizo into 1cm cubes, add to a frying pan and heat over a medium heat until the oil releases and the chorizo cooks through.
Chop and add the onion for a few minutes to soften and then add the tomatoes chopped to cook through for a few minutes.
Drain the beans and rinse thoroughly - if you don’t it may become very gloopy. Then add them to the pan with the stock cube and enough water to half way cover the beans.
Simmer until the liquid has reduced to a tomatoey sauce around the beans. To help this squish the tomatoes with the back of a wooden spoon half way through cooking.
These beans freeze really well so you can make them in advance too!
To serve
When the beans are nearly ready pan fry a fillet of sea bass per person. Cook skin side down on a medium heat until almost cooked through and flip to finish the other side. I don’t use any oil to do this but use 1 tsp of olive oil if you need to.
In another pan steam the spinach and tenderstem broccoli in a few spoonfuls of water until soft and cooked through.
Enjoy!
Nutrition per Serving
Calories - 484kcal
Fat - 17.1g
Sat Fat - 5.1g
Carbs - 31.2g
Sugar 6.5g
Fibre 15.1g
Protein 45.9g
Cost - £3.80 per portion (Tesco prices Jan 24)