PAN-FRIED SEA BREAM WITH CANNELLINI BEANS

Serves: 2 Prep: 5 mins Cook: 15 mins

2 tbsp olive oil

150g (5oz) baby plum tomatoes, halved

1 x 400g can cannellini beans, drained and rinsed

1 lemon, zested and cut into wedges

1 garlic clove, crushed

1 tbsp capers

2 x 90g (3½ oz) fillets sea bream small handful flat leaf parsley leaves, chopped, plus extra to garnish

1. Preheat the oven to 110°C/230°F/Gas Mark ¼. Put 3 tbsp olive oil into a pan and set over a high heat. Add the tomatoes and fry for a minute or two, until beginning to caramelise. Add the cannellini beans, lemon zest, garlic and capers. Stir-fry for another minute, then season and transfer to an ovenproof dish. Keep warm in the oven.

2. Wipe out the pan, drizzle a little olive oil over the lemon wedges and fry, flesh-side down, for a minute or two, until slightly charred.

Set aside.

3. Place a large non-stick frying pan over a medium-high heat. Drizzle a little more oil over the sea bream fillets, just enough to coat both sides, and season. When the pan is hot, sear the sea bream, skin-side down, and fry for 3 minutes without moving, then turn over and fry for a further 2 minutes.

4. Stir the chopped parsley through the cannellini bean mixture and divide between 4 plates. Top with the sea bream, scatter over a little more parsley and serve immediately with the charred lemon wedges.

Per serving: 352cals, 19.4g fat (2.6g sat fat), 4.2g sugar, 1.2g salt

© Waitrose

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