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Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
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Ingredients
- 1200 g water
- 1 ½ tsp fine sea salt
- 200 g cavolo nero whole leaves, stalks removed and reserved
- 1 garlic clove
- 2 anchovy fillets, in oil drained
- 1 lemon finely grated zest only
- 35 g extra virgin olive oil plus extra for drizzling
- ¼ tsp ground black pepper
- 480 g tinned cannellini beans rinsed, drained (2 x 400 g tins)
- 200 g preserved red peppers sliced (1 cm)
- 2 Tbsp olive oil
- 4 sea bass fillets (approx. 90 g each)
- Nutrition
- per 1 portion
- Calories
- 471 kcal / 1960 kJ
- Protein
- 29 g
- Fat
- 29 g
- Carbohydrates
- 20 g
- Saturated Fat
- 5 g
- Sodium
- 1225 mg