Sea Bass with Spicy Butter Bean Stew

Madeleine Shaw has been in my life now for a few years. It's great when a new chef or writer comes onto the scene who's recipes are fresh and inventive and obviously taste great. This fish dish is from her excellent debut book Ready steady Glow

The stew could actually be eaten on its own with some crusty bread. I've added some Kale chips for added colour, texture and the fact that I just thought it lacked a bit of veg!

For 2 people, you will need:

Ingredients

2 Sea Bass fillets. 2 tbsp Coconut Oil. 2 tbsp Chopped Rosemary. 2 Crushed Garlic Cloves. 1.5 tsp Smoked Paprika. 100g Finely Chopped Chorizo. Red Pepper Diced. 400g Drained and Rinsed Butter Beans. 200ml Chicken Stock. 2 Hand fulls of Kale Leaves. Tbsp Olive Oil. Seasoning.

Method

Heat 1 tbsp coconut oil in a pan and add the rosemary, garlic, paprika, chorizo and pepper. Cook until the Chorizo starts to crisp up and then add the butter beans. Reduce heat to low and add the stock. Simmer for 5 minutes.

Meanwhile, season the fish on both sides and heat another pan on high. Meanwhile again, toss the kale in the olive oil and salt and roast in oven (200c) for 5 minutes or until crispy. Add 1 tbsp coconut oil to the pan and fry the fish skin side down for 3 minutes for crispy skin. Turn over for a minute until just cooked through.

To serve, spoon the stew onto plates, top with the sea bass and then the kale. I love chorizo with anything, but it works really well with the fish and the creamy beans. Rosemary which can be too strong for fish sits quite comfortably alongside the smoky chorizo and if you want to do posh fish and chips, this is a great example.