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.

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.

What you will need for this dish


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


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

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.

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.

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!