4 x 120g sea bass fillets
Frylight extra virgin olive oil spray
10 cherry tomatoes, halved
2 garlic cloves, chopped
400g can butter beans, drained
250g baby spinach leaves
4 lemon wedges
1. Lightly season the sea bass with salt and freshly ground black pepper. Squirt a non-stick pan with olive oil spray and pan-fry the fish, skin side down, for 3 minutes or until the skin is crisp and lightly golden.
2. Turn the fish over and cook for 2 minutes more until it’s just cooked through. Add the cherry tomatoes, garlic and butter beans, and cook for a couple of minutes, to warm through.
3. Add the spinach and cook until just wilted. Serve garnished with lemon wedges.