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Pan-fried Fillet of Sea Bass, Sautéed Baby Gem Lettuce with Prawn and Chorizo 'Cassoulet'

Pan-fry sea bass fillets and serve atop a rich prawn and chorizo bean cassoulet with wilted baby gem lettuce.

DinnerSeafoodHigh ProteinSea BassChorizoPrawns
Estimated Nutrition
Calories
1092.5
kcal / serving
2185 kcal total
Carbs
40.7g
per serving
81.4 g total
Fat
71.1g
per serving
142.2 g total
Protein
72.8g
per serving
145.5 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
10
ml
Tomato Purée
approx 2 tsp
Dairy
110
ml
Whipping Cream
full fat
40
g
Unsalted Butter
cubed
Fruits
1
piece
Lemon
juice only
LegumesPulses
300
g
Haricot Beans
rinsed, drained, and soaked in water overnight
Liquids
1.5
l
Fish Stock
divided into two halves
75
ml
Dry Vermouth
or Noilly Prat
Meat
150
g
Chorizo
cooking sausage, roughly chopped
NutsSeeds
2
sprig
Thyme
fresh
2
piece
Bay Leaves
fresh
1
piece
Garlic
clove, roughly chopped
0.25
tsp
Cayenne Pepper
ground
6
sprig
Chervil
roughly chopped for cassoulet
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
4
sprig
Chervil
to serve as garnish
OilsFats
15
ml
Olive Oil
for cassoulet base
15
ml
Olive Oil
for frying fish
Seafood
300
g
Tiger Prawns
raw, shell on, half shelled for cassoulet
240
g
Sea Bass
2 x 120g fillets, wild
Vegetables
1
piece
Shallot
banana variety, roughly chopped
1
piece
Leek
white part only, roughly chopped
2
piece
Spring Onion
finely sliced
1
piece
Baby Gem Lettuce
leaves separated

Method

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