FOOD & DRINK
PAN-FRIED SEA BASS WITH CANNELLINI BEANS & TOMATOES
Adele Trathan suggests this quick and tasty fish supper, it’s ideal for a romantic dinner as it only takes 20 minutes to make, but is full of delicate yet delicious flavours INGREDIENTS 2 sea bass fillets 4 tbsp olive oil 1 red onion, finely chopped 1 garlic clove, crushed 150ml (4fl oz) dry white wine 250g (10oz) baby plum or cherry tomatoes, halved 1 (400g) tin of cannellini beans, drained and rinsed 1 lemon, halved 2 tbsp flat leaf parsley leaves, chopped Salt and pepper
96 SUSSEX LIVING | February 2022
METHOD Preheat the oven to 110C (230F, gas mark ¼). Heat 2 tbsp olive oil in a pan over a medium heat, add the onion and garlic and gently fry for 4-5 minutes until softened. Turn up the heat and add the wine, bring to the boil and reduce by half.
1 SERVES
2
Add the tomatoes and cannellini 2 beans, lower the heat to mediumlow and simmer for 10-15 minutes,
stirring occasionally until the sauce has thickened a little. Then squeeze the juice of one half of the lemon, add a tablespoon of olive oil, season well and stir through. Transfer to an ovenproof dish and pop into the oven to keep everything warm.
Pour the last tablespoon of olive oil 3 into a large non-stick frying pan and warm over a high heat. Rub both
sides of the sea bass fillets with salt and pepper. When the pan is hot, sear the sea bass, skin-side down, and fry for 3-4 minutes without moving until the skin is crispy and golden. Then turn over and fry for a further minute. Stir the chopped parsley through 4 the cannellini bean mixture and spoon onto two warm plates. Top with the sea bass fillets and serve immediately with lemon wedges.
