Wild Sea Bass, Smoked Paprika and Braised White Beans

Name: Wild Sea Bass, Smoked Paprika and Braised White Beans
Yield: Serves 2
Cuisine: British
Ingredients: 2 wild sea bass fillets, rinsed, trimmed and skin scored; best-quality extra virgin olive oil; salt and pepper; salt and pepper; 1 knob of butter; juice of 1 lemon; 250 g dried cannellini beans, soaked in cold water overnight; 1 onion, peeled and quartered; 1 carrot, peeled; 1 celery stick; 1 pinch of smoked paprika; 250 g dried cannellini beans, soaked in cold water overnight; 1 sprig of fresh rosemary; 1 fresh red chilli; 2 bay leaves; 100 g piquillo peppers, diced; 1 handful of rocket leaves; juice of ½ lemon

Preparation info

Serves
2

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Piquillo peppers, rocket and smoked paprika make a spicy accompaniment to these crisp fillets of sea bass.

Ingredients

2 wild sea bass fillets, rinsed, trimmed and skin scored
best-quality extra virgin olive oil
salt and pepper
1

Europe
United Kingdom
Fish course
Pescatarian
Spicy
Summer
August
July
Gluten-free

Method

Drain the soaking beans and transfer to a large saucepan. Add the rosemary, red chilli, bay leaves, onion, carrot and celery. Pour over enough water to cover by 3cm. Bring to the boil and simmer for approximately 1½ hours or until the beans are soft. You will need to top up the water from time to time.

When the beans are cooked, remove the vegetables, herbs and red chilli. Chop up the c