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.
1 Toast hazelnuts
Roughly crush the hazelnuts in a pestle and mortar. Heat a pan over a medium-high heat. Add the hazelnuts and toast for 3 min or until golden. Transfer the hazelnuts to a plate. Wipe the pan clean and reserve (don't wash it).
Tip!Don't have a pestle and mortar? Just roughly chop the hazelnuts instead.
Peel and mince the garlic. Halve the cherrytomatoes. Trim and roughly chop the spinach. Trim the greenbeans.
Return the pan to a medium heat with a generous drizzle of olive oil. Once hot, add the garlic and cherrytomatoes and fry for 3 min. Add the measuredwater, 0.5/1/1 stockcube and green beans. Cook, covered, for 8 min further or until the tomatoes start to break down. Add the creamcheese and spinach and cook for 1 final min or until the spinach has wilted. Season with blackpepper.
4 Fry fish
Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick 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.
Tip!You can tell when white fish is cooked by checking if the flesh flakes easily.
Roughly tear the basil leaves. Serve the seabass over the creamy vegetables and top with the toasted hazelnuts and basil leaves.