Caper Lemon Fish

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 9, 2017.

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with white beans, spinach, leek and romesco sauce

Ingredients

½ teaspoon oil, for cooking (or use spray oil)
½ leek, white and pale green part only, cut in half lengthways and thinly sliced
1 clove garlic, finely chopped
1 parsnip, scrubbed and grated
1/4 teaspoon salt
3 tablespoons water
½ can cannellini beans, drained and rinsed
½ cup chicken or vegetable stock or water
½ bag baby spinach leaves
1 spring onion, thinly sliced
Zest and juice of ¼ lemon
1 teaspoon wholegrain mustard

oven to high grill. Line an oven tray with baking paper (see tip).
Heat a medium, dry fry-pan on medium heat. Add almonds and toast for about 2 minutes, until golden. Shake pan often to prevent burning. Remove from pan and set aside. Wipe pan clean with a paper towel and leave on same heat.
Add first measure of oil to pan. Cook leek, garlic, parsnip and salt for about 2 minutes, stirring regularly. Stir through water and cook a further 2 minutes. Add beans and stock/water, bring to a simmer and cook for 2-3 minutes, until parsnip is cooked through and most of the liquid has evaporated.
While leek mixture is cooking, pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place on prepared tray, drizzle with second measure of oil and season with salt and pepper. Sprinkle capers, lemon zest and chilli (if using) over fish.
Grill fish (on middle-upper oven rack) for 3-5 minutes (depending on thickness), until just cooked through.
When parsnip is cooked, add spinach, spring onion, lemon zest and juice and mustard to leek mixture and stir to wilt spinach for 1-2 minutes. Season to taste with salt and pepper. Remove from heat.
divide white beans, spinach and leek and fish between plates. Dollop romesco sauce over fish and garnish with toasted almonds and basil. Serve with a lemon wedge to squeeze over.