Save to your scrapbook
Pan-fried sea bream with cannellini beans and tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4-5 tbsp olive oil
300g baby plum tomatoes, halved
2 x 400g cans cannellini beans, drained and rinsed
2 lemons, zest of 1 and 1 cut into wedges
3 garlic cloves, crushed
2 tbsp capers
4 x 90g fillets sea bream
small handful flat leaf parsley leaves, chopped, plus extra to garnish
1. Preheat the oven to 110°C, gas mark ¼. Put 3 tbsp olive oil into a pan and set over a high heat. Add the tomatoes and fry for a minute or two, until beginning to caramelise. Add the cannellini beans, lemon zest, garlic and capers. Stir-fry for another minute, then season and transfer to an ovenproof dish. Keep warm in the oven.
2. Wipe out the pan, drizzle a little olive oil over the lemon wedges and fry, fl esh-side down, for a minute or two, until slightly charred. Set aside.
3. Place a large non-stick frying pan over a medium-high heat. Drizzle a little more oil over the sea bream fi llets, just enough to coat both sides, and season. When the pan is hot, sear the sea bream, skin-side down, and fry for 3 minutes without moving, then turn over and fry for a further 2 minutes.
4. Stir the chopped parsley through the cannellini bean mixture and divide between 4 plates. Top with the sea bream, scatter over a little more parsley and serve immediately with the charred lemon wedges.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in Sat Apr 01 15:12:00 BST 2017.