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.
Finely chop the parsley. Peel and mince the garlic. Trim the cauliflower and chop it, including the stalk, into small pieces. Grate the Parmesan. Trim the greenbeans.
2 Simmer cauliflower
Heat the milk and 0.5/0.5/1 stockcube in a pot with a lid over a medium heat. Add the cauliflower and cook, covered, for 10-12 min until soft.
3 Make garlic butter
Meanwhile, heat a second pot over a medium-low heat with the butter and garlic. Once melted, add the chopped parsley and capers and cook for 1-2 min. Make sure not to burn the butter or garlic! Set aside to keep warm.
4 Boil green beans
Add the green beans to a pot with a pinch of salt and cover with boiling water. Cook the beans over a medium heat for 5 min until tender. Drain.
5 Fry seabass
Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a pan with a drizzle of 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 min further.
6 Blitz cauliflower
Meanwhile, once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the Parmesan and season with salt and pepper. Serve the seabass over the puree with the green beans on the side. Drizzle everything with the garlicbutter.