Pan-Fried Stone Basswith butterbeans & chorizo, smoked paprika & tomato sauce,

basil pesto

Pair me with… a glass of Domingo Martin Albariño

Menu suggestions… try with our hot smoked salmon to start & follow with the golden chocolate feuillantine for

a showstopper meal

To cook:1. Bring a large pan of water to the boil & place the butterbeans & sauce in the pan (still in the sealed

bag). Simmer for 10 minutes

2. Remove the fillet of stone bass from the bag & place on to kitchen paper on a small plate to remove the excess marinade. Pat dry

3. Drizzle olive oil over both sides of the fish fillet & season with a pinch of salt

4. Place the fish skin side down in the frying pan & cook for 7 minutes on a medium heat until the skin starts to colour

5. Flip the fish over & continue to cook until the flesh turns opaque

To serve:1. Cutting a corner of the bag, carefully pour the butterbeans & chorizo onto the centre of a large

shallow plate

2. Squeeze a little lemon juice over the fish & place it onto the beans and tomatoes, skin side up

3. Drizzle the pesto around the plate & then garnish with the microherbs

Voilà!

In this kit…• One fillet of stone bass• One bag of butterbeans & chorizo in tomato sauce • Microherb garnish• Basil pesto• Lemon wedge

You will need…• Olive oil• Small frying pan• Saucepan • Kitchen roll

Preparation Time: 5 minutes Cooking Time: 15 minutes

P.S. Please keep refrigerated Enjoy within 48 hours of collection

Method

Allergens: Stone Bass: fish | Garnish: celery, mustard