Finely Dusted with Butter Bean Mash & Greens

Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.

In a medium-sized saucepan, melt one tablespoon of the butter over medium heat and sauté the onion for 8 minutes until golden. Add the garlic and thyme, cooking for a further minute. Add the butter beans and cream, then simmer for 5 minutes on low heat. Remove from the heat and blend using a stick blender until smooth, season with salt and pepper, and set aside.

In another pan, melt the remaining butter, add the edamame beans and peas, and toss with lemon juice. Heat a skillet, drizzle with olive oil, and grill the courgette slices until lightly charred, seasoning as needed.

To Serve

Spoon the butter bean mash onto serving plates, top with the pea and edamame mixture, arrange the courgette slices, and place a hake fillet on top. Garnish with microgreens and a squeeze of lemon juice and serve.