Low fat, full of vitamins, fibre and an excellent source of protein!
What’s not to love about these little beauties?! They don’t just compliment a chilli they are a fantastic alternative to rice, pasta and potatoes and this recipe is great served with fish.
For this recipe I have used Seabass (one of my favourites)
Serves 2 people
2 x pre cut sea bass fillets (No bones!)
1 x can of kidney beans in water.
6 x thin slices of chorizo (pre packed sliced options are available in most supermarkets)
1 x clove of crushed garlic.
1 x shallot or small white onion.
1 x dessert spoon of sun-dried tomato paste.
1/4 teaspoon of mixed herbs.
Salt & Pepper to taste.
Heat a saucepan on a medium setting and add some olive oil.
Finely chop the onion and the garlic and add this to the pan.
Saute the onion and garlic for 3 minutes stirring with a spoon. Don’t allow this to burn, so if the pan is too hot or ingredients are turning brown turn the heat down so that the onion and garlic cook gently.
Chop the slices of chorizo finely and add these to the pan.
Drain the can of kidney beans and add these to the pan.
Add the sun-dried tomato paste and herbs and give everything a good stir.
Turn off the heat and let the mixture rest whilst you cook the sea bass.
In another pan, add some rapeseed oil and place on a high heat.
Once the pan is hot add your sea bass fillets to the pan skin side facing down. The fillets should sizzle as soon as they hit the pan. This will help make the skin crispy.
Fry this for a minute then turn over so skin side is now facing up. Turn the heat to medium and cook for a further 3-4 minutes.
Reheat the pan of kidney beans for 2 minutes on a low setting, stirring occasionally so beans cook evenly.
Place the kidney bean mixture on plates and place the sea bass on top.
Serve this with salad or vegetables of your choice.
(To increase the good fat content I added avocado on top of the fish.)
I would love to know what you think, so please comment below.