Wild Sea Bass with Cannellini Beans

Name: Wild Sea Bass with Cannellini Beans
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 600 g wild sea bass fillets; 250 g cannellini beans; 2 clove garlic; 1 sprig rosemary; 1 whole bay leaf; 45 g extra virgin olive oil; 1 whole lemon; 10 g flat-leaf parsley; to taste sea salt; to taste black pepper

Crisp-skinned wild sea bass over soft, garlicky cannellini beans finished with olive oil and lemon. A light, clean Mediterranean plate that lets the fish shine.

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Abuela Carmen's Tips

Wild sea bass gently cooked and served with softly simmered cannellini beans, united by olive oil, garlic, and herbs in a clean Mediterranean harmony.

Use dried cannellini beans soaked overnight and simmered slowly with bay leaf and rosemary, reserving the cooking liquid to adjust the cream’s consistency.
Cook sea bass gently, baking whole fish in a lightly oiled pan or pan-searing fillets in olive oil with a clove of garlic, removing the garlic once golden.

Avoid

⚠
Overcooking the sea bass so it becomes dry and stringy instead of flaky and moist.
⚠
Using strong cheeses or heavy cream that bury the delicate fish and bean flavors.

Ingredients

0/10 gathered

Serves 4

1¼ lb wild sea bass fillets

9 oz cannellini beans

2 clove garlic

1 sprig rosemary

1 whole bay leaf

2 oz extra virgin olive oil

1 whole lemon

½ oz flat-leaf parsley

sea salt

black pepper

Preparation

0/4 steps

Simmer the soaked cannellini beans with a bay leaf and rosemary sprig for about 45 minutes until creamy-tender. Reserve a cup of cooking liquid, then drain.

Warm olive oil with a garlic clove for 1-2 minutes until golden, then discard the garlic. Fold in the beans, loosen with reserved liquid, and season with salt and pepper.

Season the sea bass and sear skin-side down in olive oil for 3-4 minutes until the skin is crisp, then flip for 1 minute until just flaky.

Spoon the beans onto plates, set the sea bass on top, scatter with parsley and serve with lemon wedges.