Sea bass with Kidney bean & long stem broccoli salad

A new pulses brand Cuits&Beans commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans.

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Red Kidney beans pre-cooked and sold by Beans&Cuits

In this recipe I decided to combine the Kidney beans with some other veg and serve with a lovely Sea bass fillet, topped with a miso dressing.

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What you will need for this dish

Ingredients:

400g cooked kidney beans

150g green beans, blanched

200g long stem broccoli, blanched

1/2 red onion, thinly sliced

2 celery stalks, sliced

1 sea bass fillet

olive oil

Dressing ingredients:

1 tsp cumin seeds, crushed

2 tsp miso paste

1 tbsp sesame oil

2 tsp rice wine vinegar

1 tbsp water

fresh ginger, finely chopped

salt and pepper

Method:

Combine the dressing ingredients in a small jar, and shake to mix thoroughly.

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Chop the celery on an angle

Trim the green beans and blanch then for a couple of minutes. Do the same with the long stem broccoli. Mix these vegetables with the kidney beans, celery and onion, and toss with the dressing.

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The dressing is drizzled over the salad

Heat some olive oil in a pan and pan fry the sea bass fillet, until the skin is crispy and the fish is cooked. Flip the fish over and cook the other side for 30 seconds.

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Cook the fish, skin side down, pressing down to stop the skin curling up

Serve straight away. A delicious, healthy meal, which only takes minutes to prepare!

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