Sea Bass with Warm Moroccan Bean and Aubergine Salad

Pop the tray under the grill and cook for 12-15 mins. Turn half way though to make sure your aubergines cook evenly. Tip: You want you aubergines to blacken and be completely soft. Cook them for a few mins longer if they need it.Transfer your aubergines to a bowl and cover the baking tray with foil, we will use it to cook the sea bass later.

While your aubergine cooks, make the salsa. Pick the mint leaves and chop finely. Discard the stalks. Mix the chopped mint with the raisins and honey in a small bowl. Add half the lemon juice and the oil specified in the ingredients table. Keep to one side.

Next, drain the mixed beans into a sieve or colander and rinse under cold water. Keep to one side. Cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one).

Heat a saucepan over medium heat and add a glug of oil. Add the sliced shallots and cook for 3 mins. Add the garlic, cook for a minute and then add the mixed beans. Continue cooking until the beans are warmed through and then remove from the heat. Keep warm with the lid on. Mix the aubergines through this mix when they are ready.

Next, cook your sea bass. Drizzle a splash of oil over the sea bass fillets and season with a pinch of salt. Add the zest of your leftover lemon and then rub this into the flesh and skin of the bass. Pop your fish (skin side up) onto your foil lined baking tray, lower the grill setting to medium-high and the grill your sea bass for 6-8 mins. Tip: Your sea bass is cooked when the centre is opaque.

Whilst your fish cooks, do any washing up and then taste your bean salad. Add more salt and pepper if needed. Finish it with a squeeze of lemon juice and then share it between your plates.