Sea bass with tomato & butter bean ragout

Name: Sea bass with tomato & butter bean ragout
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 aubergine, trimmed and cut into 1cm-thick rounds; 2 tbsp extra virgin olive oil; 1 echalion shallot, finely diced; 2 cloves garlic, peeled and halved; 2 tsp nonpareille capers, drained; 2 tsp sherry vinegar; 200 g cherry vine tomatoes, quartered; 400 g can butter beans, rinsed and drained; 2 sea bass fillets; 2 tbsp flat leaf parsley, finely chopped

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guests Hannah Waddingham and Phil Dunster of American comedy-drama series Ted Lasso on episode 2 of Dish, the Waitrose podcast. To drink, it was served with this Cocchi Rosa spritz.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

3.5 out of 5 stars(7) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

1 aubergine, trimmed and cut into 1cm-thick rounds
2 tbsp extra virgin olive oil
1 echalion shallot, finely diced
2 cloves garlic, peeled and halved
2 tsp nonpareille capers, drained
2 tsp sherry vinegar
200g cherry vine tomatoes, quartered
400g can butter beans, rinsed and drained
2 sea bass fillets
2 tbsp flat leaf parsley, finely chopped

Method

Preheat the oven to 220°C, gas mark 7. Brush the aubergine rounds all over with ½ tbsp oil. Spread out over a baking tray lined with parchment; roast for 20 minutes, turning halfway.
Meanwhile, put all except 1 tsp of the remaining oil in a small saucepan with the shallot, garlic and capers. Set over a medium heat and, when you see a few bubbles rising up, turn down the heat to medium-low and cook gently for 15 minutes. Add the vinegar, tomatoes and beans; cook gently for a further 5 minutes. Season and set aside off the heat while you cook the fish.
Heat the remaining 1 tsp oil in a medium frying pan over a medium-high heat. Pat the fish dry on kitchen paper and season. Fry, skin-side down, for 3 minutes until golden, then turn and cook for another 30 seconds. Take off the heat and leave in the pan for a final minute, ensuring the fish is fully cooked and opaque. Stir the parsley into the tomatoes and beans; pile onto plates with the aubergine and fish on top.