Sea bass with braised beans

Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt
By Matt Tebbutt
Sea bass with braised beans
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes plus overnight soaking time
  • Effort: easy


For the beans

  • 250 g dried cannellini beans, soaked in cold water over night
  • 1 sprigs rosemary
  • 1 red chilli
  • 2 bay leaves
  • 1 onion, peeled and quartered
  • 1 carrot, peeled
  • 1 stick celery
  • pinch smoked paprika
  • 100 g piquillo pimentos, diced
  • handful rocket
  • 1/2 lemon, juice only
  • olive oil, for drizzling

For the sea bass

  • olive oil, for frying and drizzling
  • 2 sea bass, trimmed and skin scored
  • knob butter
  • 1/2 lemon, juice only


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 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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