Sea bass, prawn and nduja butter beans

Ingrediants
2 sea bass fillets
8 king prawns
1 tbsp n’duga
50g Kale, finely chopped
500g (1 jar) butter beans
1 small Onion, finely diced
3 cloves Garlic, crushed
200ml Fish or veg stock
1 tbsp Parsley, roughly chopped
Pinch Salt
2 tbsps Governor extra Virgin olive oil

Method
1. Heat 2tbps of the Governor EVOO in a frying pan to a medium heat. Add the onion and fry for 5 minutes until softened then add the garlic and nduga, stir. Add the prawns and sauté for 2 minutes then add the kale and beans and cook for a further 2 minutes until the prawns have turned pink. Pour in the stock and let it heat through.
2. Meanwhile, heat another frying pan and add 1 tbsp of the Governor, place the sea bass skin side down and fry for 3 minutes then turn over and cook for another 2 minutes.
3. Serve the beans and prawns and top with chunks of the sea bass, parsley and a drizzle of the Governor EVOO. 

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