Sea Bass With Cannellini Beans

I N G R E D I E N T S

I N S T R U C T I O N S

3 8 2

4 skinless sea bass fillets

¾ teaspoon of sea salt

½ teaspoon of black pepper

3 tablespoons of extra-virgin olive

oil 5 garlic cloves, sliced

2 teaspoons of fresh thyme

8 cherry tomatoes, quartered

200 millilitres of chicken stock

1 400 gram tin of cannellini beans

140 grams of baby spinach

The juice of 1 lemon

A handful of olives, stoned

Begin by sprinkling the fish with a pinch of sea salt and black pepper. Add 1 tablespoon of oil to

a frying pan over a medium-high heat and add the fillets of fish.

C

ook each side of the fish until

it reaches your desired level of doneness. We recommend cooking the fish for 3 minutes on

either side for medium but just cook for more or less time to suit your own preference. Once

the fish is cooked to your liking remove it from the frying pan and wrap it in foil to keep it warm.

Add the garlic to the same frying pan so that it cooks in the same oil as the fish – this will allow

the cannellini bean sauce to absorb the flavour of the fish. Fry the garlic until it begins to cara-

melise and then add the tomatoes and the thyme. After these ingredients have cooked

through,

add the stock and the cannellini beans. Let the sauce simmer for few minutes and then add the

spinach in batches, allowing each batch to wilt before adding the next. Stir in a handful of

olives,

season to your taste and squeeze over the lemon juice for some added zing.

To serve, divide the bean mixture between 4 bowls and nestle a fillet of sea bass into the

cannel-

lini beans.