Gut-friendly beans & seabass

• cashew nuts↗50g g
• extra virgin olive oil↗1 tbsp tbsp
• capers↗50g g
• leeks↗320g g

  thinly sliced

• Savoy cabbage↗320g g

  core removed and sliced

• garlic cloves↗4

  finely chopped

• baby spinach leaves↗320g g
• butter beans↗570g jar g

  jar

• sea bass fillets↗4 x 140g
• fat-free live Greek yogurt↗4 tbsp tbsp
• lemon juice↗2 tbsp tbsp
• dill↗small handful of

  finely chopped

Step-by-step instructions

1. 1

   Soak the cashews in 200ml boiling water and set aside.

2. 2

   For the dill yogurt, mix the yogurt, lemon juice and dill in a bowl and set aside until ready to serve.

3. 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.

4. 4

   Tip in the spinach leaves and the butter beans. Season with a little salt and pepper and stir well.

5. 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.

6. 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.