Sea bass with sautéed beans and bell pepper
Whether you’re on a diet or just want something light and healthy for lunch/supper, this sea bass with sautéed beans and bell pepper ticks all the boxes. It’s gluten-free, dairy-free, low-carb and low-cal. Also, it’s ready in just 15 minutes! Serve it with a crispy salad and/or vegetable mash.
Ingredients
Method
- Thinly slice the onion and bell pepper, then chop the garlic.
- Heat the oil in a large, shallow saucepan and gently sauté the onion and pepper for about 8-10 minutes, until soft.
- Add the garlic and marjoram, stir for a minute, then add the drained beans, lemon juice and zest. Add a splash of water too, if it looks too dry. Season to taste. Put a lid on and cook for another 5 minutes.
- Meanwhile, heat the grill in your oven or heat a griddle pan.
- Mix the paprika and chickpea flour. Add a large pinch of salt and mix again.
- Coat the fish with this mixture, then spray with oil and grill for 5-8 minutes, until golden – don’t overcook the fish!
- Serve the fish on top of the beans, with fresh herbs scattered over it.