Dive into a delightful dish that's as good for your gut as it is for your taste buds! This sensational seabass, paired with a vibrant medley of cabbage, butter beans, and leeks, delivers four of your five-a-day. Packed with fibre for a happy gut and protein to keep you feeling full, it's a truly irresistible meal.
Place the cashew nuts in a bowl and pour over 200ml of boiling water. Set aside to soak.
In a separate bowl, combine the fat-free live Greek yogurt, lemon juice, and finely chopped dill. Mix well and set aside.
Heat the extra virgin olive oil in a large frying pan over a medium heat. Add the capers and fry until they are crispy. Remove the crispy capers from the pan and set them aside, leaving the oil in the pan. Add the thinly sliced leeks, sliced Savoy cabbage, finely chopped garlic, and a pinch of salt to the pan. Cover the pan and cook over a medium heat for 5 minutes, or until the vegetables are soft and almost fully cooked.
Add the baby spinach leaves and butter beans to the pan with the cooked vegetables. Season with a little salt and black pepper, then stir everything together until well combined.
Using a hand blender, blitz the soaked cashews and the soaking water until you have a smooth, creamy consistency. Pour this cashew cream over the vegetables in the pan. Cover the pan and cook on a low heat for a few minutes until the spinach has wilted. If the mixture seems too thick, add a splash of water.
Heat a separate dry frying pan over a medium-high heat. Carefully make a few shallow slits in the skin of each sea bass fillet to prevent them from curling up during cooking. Place the sea bass fillets skin-side down in the hot dry pan and fry for a few minutes on each side until they are cooked through and the skin is crispy.
Divide the cooked vegetables among four plates. Top each portion of vegetables with a cooked sea bass fillet and sprinkle with the crispy capers. Serve immediately with a dollop of the dill yogurt on the side.
For an extra burst of flavour, add a squeeze of fresh lemon juice over the sea bass and vegetables just before serving.
If you don't have fresh dill, you can use 1 teaspoon of dried dill in the yogurt, but fresh is always preferred for a brighter flavour.
To ensure crispy skin on your sea bass, make sure the pan is hot enough before adding the fish and avoid overcrowding the pan.