Pan-Seared Nile Perch with a Cabbage and Bean Stew

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Finely chop the onion, celery and carrot.

Shred the cabbage and halve and trim the green beans.

Heat the butter over medium heat in a frying pan until starting to sizzle.

Add the onion, celery and carrots; cook for 5-6 minutes, or until softening but not browned.

Stir in the thyme and cabbage, and cook until the cabbage begins to wilt.

Add the stock* and lemon juice and stir.

Season with salt and pepper and add the grean beans..

Add the butter beans and stir through. Reduce the heat to a simmer and continue to cook until the cabbage is soft (Add more water if it dries out).

When the cabbage is done, heat the oil in another frying pan.

Season each perch fillet with salt and pepper.

Fry the fish for 4 minutes on one side. Flip the fish and finish until cooked through.

Distribute the cabbage stew among the serving plates.

Serve each fish fillet on top of the cabbage stew.