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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 tsp dried marjoram or oregano
  • 1 red bell pepper
  • 1 tin butter beans drained
  • Juice and zest of 1 lemon
  • 2 sea bass fillets
  • 1 tsp paprika
  • 1 Tbsp chickpea flour or corn starch
  • Salt and pepper
  • Oil to cook
  • To serve: fresh herbs such as dill chives, parsley

Method
 

  1. Thinly slice the onion and bell pepper, then chop the garlic.
  2. Heat the oil in a large, shallow saucepan and gently sauté the onion and pepper for about 8-10 minutes, until soft.
  3. 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.
  4. Meanwhile, heat the grill in your oven or heat a griddle pan.
  5. Mix the paprika and chickpea flour. Add a large pinch of salt and mix again.
  6. Coat the fish with this mixture, then spray with oil and grill for 5-8 minutes, until golden - don’t overcook the fish!
  7. Serve the fish on top of the beans, with fresh herbs scattered over it.