Sea bass with grilled courgette and butter bean salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Patricia Niven
Sea bass with grilled courgette and butter bean salad
This quick fish supper is just the ticket for warm summer evenings. Swap the sea bass for salmon fillets if you prefer, adjusting the cooking time accordingly
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
464Kcal
Fat
28gr
Saturates
4gr
Carbs
19gr
Sugars
4gr
Fibre
10gr
Protein
30gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 medium courgettes (about 350g)
- 2 tbsp olive oil, plus 1 tsp
- 15g pine nuts
- 1 x 400g tin butter beans, drained and rinsed
- 1 tbsp chopped dill, plus extra fronds to serve
- zest of ½ lemon, plus 2 tsp juice, and wedges to serve (optional)
- 1 small garlic clove, crushed
- 1 x 180g pack sea bass fillets
Step by step
- Thinly slice the courgettes lengthways (about the thickness of a one-pound coin). Put them in a bowl and coat with 1 tablespoon of the oil; season. Heat a griddle pan over a high heat, then cook the courgette slices in batches for 2-3 minutes on each side, until charred and tender. Transfer to a large bowl as you go. Reduce the heat under the griddle pan to low and very briefly toast the pine nuts, stirring constantly, until golden. Add the toasted pine nuts, butter beans and chopped dill to the courgettes.
- Whisk together 1 tablespoon of oil, the lemon zest and juice and garlic. Pour over the courgette salad and toss to coat. Season to taste, then divide between two plates and set aside to marinate for a few minutes while you cook the fish.
- Pat the sea bass fillets dry with kitchen paper, then slash the skins with a sharp knife (this helps prevent the fish from curling up in the pan) and season. Brush the fish all over with the remaining teaspoon of olive oil. Return the griddle pan to a medium-high heat. Once hot, fry the fish skin-side down for 3-4 minutes, undisturbed, or until the skin is crisp and golden, then carefully flip and fry for a further minute.
- Place the crispy sea bass fillets on top of the courgette salad, scatter over extra dill and serve with lemon wedges, if liked.
