Fish Friday: Seabass with mixed beans

There are some definite perks to work in the Food at 52 Cookery School; John rustling up some delicious flavour combinations for a team lunch is one of them!

John’s shared the recipe below so that you can try it for yourselves at home. It takes just 20 minutes from beginning to end and creates a delicious and healthy fast meal for lunch or dinner.

For 2 people:

  • 2 sea bass fillets
  • 500g mixed beans (cannelloni, borlotti, broad bean etc) tinned is fine, drained and rinsed
  • roasted red pepper from a can is fine, torn up (optional)
  • 1 sprig fresh rosemary, finely chopped
  • 2 cloves garlic, finely chopped
  • chilli powder (optional)
  • pitted black olives
  • fresh parsley, chopped to garnish
  • light oil for frying
  • extra virgin olive oil
  • Maldon sea salt

In a sauté pan, add a good glug of extra virgin olive oil, the garlic, rosemary and pinch of chilli flakes if you want to add some heat, gently cook until the garlic is almost coloured, and then add the beans, olives and peppers. Continue cooking for 4-5 minutes, stirring, allowing the beans to break up a bit and season with Maldon sea salt. Set to one side.

In a non stick frying pan, add a glug of light oil, and bring to a medium heat. Pat dry the sea bass fillets and lay them into the frying pan skin side down. Season with a little sea salt on the flesh. Cook without moving them until the flesh becomes opaque and the skin is golden (this can normally be done without turning).

Serve the beans in the middle of a plate, cut each fillet in two and place on top skin side up and sprinkle with a little parsley.

Nice to serve with some crusty bread or some steamed vegetables.

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