Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Place the grapes onto a lined baking tray. Drizzle with oliveoil and the balsamic vinegar. Sprinkle with a pinch of salt and pepper. Bake for 10 min. Once the grapes have been in the oven for 10 min, drizzle with the honey and roast for 5 min further.
Meanwhile, peel and chop the shallots very finely. Drain and rinse the whitebeans. Grate the Parmesan.
Heat a large pan over a medium heat with a drizzle of olive oil. Cook the shallots for 5 min or until soft with a pinch of salt. Add the beans and cook for 4 min. Add the lot to a food processor with the butter, grated parmesan and a squeeze of lemon juice. Wipe the pan clean and reserve it. Blitz and season with salt and pepper.
Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Return the reserved pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
In a bowl, combine a drizzle of oliveoil and a pinch of salt. Toss the rocket and grapes in the bowl. Serve the seabass with the whitebean puree and roasted grape salad to the side.