Recipes
Mexican-spiced sea bass with mixed beans
This speedy fish dinner is bursting with big Mexican flavours
This speedy fish dinner is bursting with big Mexican flavours
(51 votes)
Cook: 20 Mins
Serves: 4
Price: £2.84 per serving
Nutritional Information
Each 375g serving contains
Energy
1568kj
375kcal
1568kj
375kcal
19%
Fat
14.3g
14.3g
Med
20%
20%
Saturates
2.6g
2.6g
Med
13%
13%
Sugars
5.3g
5.3g
Med
6%
6%
Salt
1.01g
1.01g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
418kj/100kcal
Typical energy values per 100g:
418kj/100kcal
Ingredients
2 x 400g tins Asda Mexican Style Bean Mix in Water, drained
400g tin Extra Special Pomodorini Cherry Tomatoes
35g pack Asda Taco Seasoning
200g Frozen for Freshness Whole Leaf Spinach
2 x 180g packs Asda 2 Sea Bass Fillets
½tsp crushed chilli flakes, plus extra to serve (optional)
1tbsp rapeseed oil
Method
1
Put the bean mix, cherry tomatoes, half the taco seasoning and the chilli flakes in a small pan. Season with black pepper and bring to a simmer. Cook for 5 mins.
2
Stir in the spinach, bring back to a simmer, then cook over a low heat for 10 mins or until warmed through.
3
Sprinkle the remaining taco seasoning over both sides of each sea bass fillet. Heat the oil in a large nonstick frying pan and cook the sea bass skin-side down for 1-2 mins, until the edges start to colour. Carefully flip the fillets and cook for 1 min on the other side. You may have to cook the fish in batches.
4
Divide the bean mixture between 4 plates and top each one with a sea bass fillet. Sprinkle with ground black pepper, or chilli flakes if using. Serve immediately.