Wild sea bass with braised beans

Method

1. For the beans: drain the beans and transfer to a large pan.

2. Add in the rosemary, red chilli, bay leaves, onion, carrot and celery. Pour over enough water to cover by 3 centimetres.

3. Bring to the boil and simmer for approximately 1 ½ hours or until the beans are soft. You will need to top up the water from time to time.

4. When the beans are cooked, remove the vegetables, herbs and red chilli. Chop up the chilli and discard the rest.

5. Add the smoked paprika and chopped chilli to the beans. Stir through the pepper, rocket, lemon juice and a drizzle of olive oil.

6. For the wild sea bass: pre-heat a frying pan until hot and add the oil.

7. Season the bass skin and fry the fillets skin side down until crisp.

8. Turn the fillets over, add a knob of butter and squeeze of lemon and cook for a further minute.

9. Place a spoonful of the beans on a plate and top it with the bass. Squeeze over the remaining lemon juice and drizzle with olive oil.