Lemon Sea Bass & Butter Beans

• Sea bass(600 g)
• Butter Beans(2)
• Spinach(120 g)
• Shallot(1)
• Garlic(3 cloves)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Olive oil(2 tbsp)
• Butter(20 g)
• White Wine(60 ml)
• Vegetable Broth(120 ml)
• Dijon Mustard(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Sea bass} dry and season both sides with {Salt} and {Black pepper}. Finely chop the {Shallot}, mince the {Garlic}, chop the {Fresh parsley}, and zest and halve the {Lemon}.

   ~10 min

2. 2

   Heat {Olive oil} in a large skillet over medium-high heat. Add the {Sea bass} skin-side down and cook until the skin is golden and crisp, then flip and cook briefly on the other side. Transfer to a plate.

   ~6 min

3. 3

   Lower the heat to medium. Add the {Butter}, {Shallot}, and {Garlic} to the skillet and cook until softened. Stir in the {Dijon Mustard}, then add the {White Wine} and {Vegetable Stock}. Simmer for 2 minutes.

   ~4 min

4. 4

   Add the drained {Butter Beans}, {Spinach}, half the chopped {Fresh parsley}, the {Lemon} zest, and a squeeze of {Lemon} juice. Cook until the beans are warmed through and the spinach has wilted into a glossy base.

   ~5 min

5. 5

   Spoon the butter beans onto plates and place the {Sea bass} on top. Finish with the remaining {Fresh parsley} and another squeeze of {Lemon} juice before serving.

   ~3 min