Waitrose and Partners
Sea bass with tomato & butter bean ragout

Sea bass with tomato & butter bean ragout

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(10) 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

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Angela Hartnett recommends slicing the fish skin to stop the tail curling up when cooking.

And to drink...

This simple, flavourful dish pairs beautifully with Fleurie Beaujolais, a fruity French red. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,729kJ/ 414kcals

Fat

21g

Saturated Fat

3.7g

Carbohydrates

23g

Sugars

8g

Fibre

10g

Protein

29g

Salt

1g

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