Name: Gut-friendly beans & seabass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 50g cashew nuts; 1 tbsp extra virgin olive oil; 50g capers; 320g leeks thinly sliced; 320g Savoy cabbage core removed and sliced; 4 garlic cloves finely chopped; 320g baby spinach leaves; 570g jar butter beans; 4 x 140g sea bass fillets; 4 tbsp fat-free live Greek yogurt; 2 tbsp lemon juice; small handful of dill finely chopped

A servings of gut-friendly beans & seabass

50g cashew nuts
1 tbsp extra virgin olive oil
50g capers
320g leeks
thinly sliced
320g Savoy cabbage
core removed and sliced
4 garlic cloves
finely chopped
320g baby spinach leaves
570g jar butter beans
4 x 140g sea bass fillets

For the dill yogurt

4 tbsp fat-free live Greek yogurt
2 tbsp lemon juice
small handful of dill
finely chopped

Method

step 1
Soak the cashews in 200ml boiling water and set aside.
step 2
For the dill yogurt, mix the yogurt, lemon juice and dill in a bowl and set aside until ready to serve.
step 3
Heat the oil in a frying pan and fry the capers until crispy, then remove and set aside, leaving behind the oil. Add the leeks, cabbage, garlic and a pinch of salt, then cover and cook over a medium heat until soft and almost fully cooked, about 5 mins.
step 4
Tip in the spinach leaves and the butter beans. Season with a little salt and pepper and stir well.
step 5
Blitz the soaked cashews and water into a smooth cream using a hand blender, then pour it over the veg in the pan. Cover and cook on a low heat for a few minutes until the spinach has wilted. Add a splash of water if needed.
step 6
Heat a dry frying pan over a medium-high heat. Slice a few slits into the skin of the sea bass fillets to prevent them from curling as they cook. Fry in the hot pan for a few minutes on each side until cooked through. Serve the vegetables topped with a sea bass fillet, a sprinkle of crispy capers with the dill yogurt on the side.