Serves 2

30 minutes

Ingredients

1 small onion, sliced
2 cloves garlic, sliced
2 baby gem lettuces
1 knob of butter
Handful of frozen peas
1 tin of haricot beans (drained and rinsed)
500ml chicken or vegetable stock
1/2 lemon
2 seabass fillets

Method

Begin by frying the onion with a little olive oil in a medium-sized frying pan. After 5 minutes add the garlic and cook for another couple of minutes. 

Quarter the lettuces lengthways then fit them into the pan cut side down. Try to get some contact between the pan and the lettuce. 

Add a knob of butter, the peas and the haricot beans then half cover with stock and bring to a simmer. Place a lid on the pan then allow it to bubble away for 5 minutes. Remove the lid and cook for a further 5 minutes. Season generously with salt and pepper and a squeeze of lemon. 

While the lettuces are braising crack on with the seabass. Pat the skin dry with a paper towel then brush with a little olive oil and season. 

Lay the fillets skin side down in a hot nonstick pan with a splash of olive oil and let cook for 4 minutes before flipping and cooking for a final minute on the flesh side. 

Serve the lettuce, beans and peas with a scattering of parsley and lots of broth then place the seabass on top.