Prep Time 20minutes
Cook time 30minutes
2 garlic cloves, chopped
1/4 cube chicken bouillon
100g cooked butter (lima) beans
3 teaspoons olive oil
150g butternut squash, cut into baton shapes (for muscle burners you can change to sweet potato)
1 red bell pepper, sliced
1 small red onion sliced
1 teaspoon thyme
2 sea bass fillets
2 pak chois, sliced in half
2 teaspoons flat leaf parsley
juice 1/4 lemon
Preheat the oven to 200C. In a pan heat the garlic, bouillon and butter beans in the water and bring to the boil. Transfer to a blender and blend until you get a smooth sauce. Add a little oil and a bit more water until smooth. Add back to the pan until later.
Toss the squash in 1 teaspoon of olive oil and put in the oven on the tray for 20 minutes. After 20 minutes, add the pepper, thyme and salt, toss again and return to the oven for 10 more minutes
Add the remaining olive oil to a pan and fry the sea bass skin down for 4 minutes on this side. While this is cooking add the pak choi to boiling water and boil for 2. 5minutes, dry on kitchen towel. Bring the bean sauce back to the boil and add the parsley and salt.
Turn the fish over and place the pak choi in, cooking for 2 minutes. Squeeze the lemon over the fish.
Blanche the samphire in boiling water for 30 seconds. To serve, divide all the veg, drizzle over the sauce, then the fish before topping with the samphire.