Pan-fried sea bream is served with Moroccan spiced butterbeans garnished with toasted fennel, coriander and cumin seeds.
Heat 3 tbsp of light olive oil in a pan with the fennel, coriander and cumin seeds. Fry for about a minute then pour through a sieve reserving the oil. Drain the crispy seeds really well on kitchen paper.
Put the oil back in the pan and tip in your butterbeans. Stir really until just heated though. Then add your harissa, preserved lemon and roasted pepper along with some sea salt and black pepper.
Meanwhile heat a small heavy-based frying pan, add the remaining light olive oil. Slash the skin side of the fish and season generously with sea salt and black pepper then add to the pan skin side down.
Cook for about two minutes when the skin should be really crispy, turn over and cook for a further 30 seconds to a minute until the fish is just cooked through. Drain well on kitchen paper and keep warm.
Finally fold in the coriander into the beans along with the extra virgin olive oil. Mix your crispy seeds with some sea salt flakes.
To serve, place the butterbeans in the centre of two warmed plates. Top with a piece of crispy fish and finish with a sprinkling of crispy seeds.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week