Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

3.9 40 ratings

Prep. 20 min

Total 30 min

4 portions

Ingredients

water
1200 g
fine sea salt
1 ½ tsp
cavolo nero whole leaves, stalks removed and reserved
200 g
garlic clove
1
anchovy fillets, in oil drained
2
lemon finely grated zest only
1
extra virgin olive oil plus extra for drizzling
35 g
ground black pepper
¼ tsp
tinned cannellini beans rinsed, drained (2 x 400 g tins)
480 g
preserved red peppers sliced (1 cm)
200 g
olive oil
2 Tbsp
sea bass fillets (approx. 90 g each)
4

Difficulty

easy

Nutrition per 1 portion

Sodium 1225 mg

Protein 29 g

Calories 1960 kJ / 471 kcal

Fat 29 g

Saturated Fat 5 g

Carbohydrates 20 g

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Also featured in

Autumn Dinners 10 Recipes
UK and Ireland

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