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CHSea Bass with Cherry Tomatoes, Olives & Butter Beans
A simple, speedy summer dinner — one of my favourite ways to enjoy sea bass this time of year. I used Isle of Wight tomatoes, which are at their best right now.
Top Tip
Make a double batch of the tomato and bean mixture — it’s delicious served cold the next day in a lunchbox.
Serves 2
Ingredients
• 1 small onion, finely sliced
• 2 cloves garlic, finely sliced
• 2 large handfuls cherry tomatoes, halved @iowtomatoes @marksandspencerfood
• 1 x 400g can butter beans, drained
• 10 black olives
• 1 tbsp white wine vinegar
• Small bunch flat-leaf parsley, finely chopped
• 1 lemon
• 2 sea bass fillets
• Small knob of butter
• Olive oil
• Salt
Method
1. Start the base:
Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the onion and garlic with a pinch of salt. Cook for 3 minutes until softened.
2. Add the flavour:
Stir in the tomatoes, butter beans, olives, and white wine vinegar. Cover with a lid and simmer for 5 minutes, or until the tomatoes begin to soften and collapse slightly.
3. Prep the fish:
While the veg is cooking, pat the sea bass skin dry with kitchen paper. Lightly score the skin with a sharp knife — this helps it cook evenly and stops it curling.
4. Finish the bean mix:
Taste and adjust the seasoning. Take off the heat and cover to keep warm.
5. Cook the fish:
Heat a clean frying pan over high heat with a little oil. Place the sea bass skin-side down. Press gently with the back of a spatula for 30 seconds to keep it flat.
Cook for 3 minutes until the skin is golden and crisp. Flip the fish, add the butter, and let it melt. Spoon the melted butter over the skin to baste, then squeeze in the juice of half a lemon. Remove from the heat.
6. To serve:
Spoon the tomato and bean mixture onto plates, top with the sea bass fillets, scatter over chopped parsley, and serve with a lemon wedge. #seabass #summer #recipes #crispy #food
@chrisbaber
