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Wild sea bass with braised beans

Matt Tebbutt from Market Kitchen
Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt

Wild sea bass with braised beans

Method

1. For the beans: drain the beans and transfer to a large pan.

2. Add in the rosemary, red chilli, bay leaves, onion, carrot and celery. Pour over enough water to cover by 3 centimetres.

3. Bring to the boil and simmer for approximately 1 ½ hours or until the beans are soft. You will need to top up the water from time to time.

4. When the beans are cooked, remove the vegetables, herbs and red chilli. Chop up the chilli and discard the rest.

5. Add the smoked paprika and chopped chilli to the beans. Stir through the pepper, rocket, lemon juice and a drizzle of olive oil.

6. For the wild sea bass: pre-heat a frying pan until hot and add the oil.

7. Season the bass skin and fry the fillets skin side down until crisp.

8. Turn the fillets over, add a knob of butter and squeeze of lemon and cook for a further minute.

9. Place a spoonful of the beans on a plate and top it with the bass. Squeeze over the remaining lemon juice and drizzle with olive oil.

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Serves: 2

Prep: 20 min, plus overnight soaking time
Cook: 1 hr 30 min

Ingredients

For the beans

250g dried cannellini beans, soaked in cold water over night
1 sprig Rosemary
1 red chilli
2 Bay leaves
1 onion, peeled and quartered
1 carrot, peeled
1 stick Celery
pinch smoked paprika
100g piquillo pimientos, diced
handful Rocket
1/2 lemon, juice only
Olive oil, for drizzling