Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

3.9 41 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Autumn Dinners 10 Recipes
UK and Ireland

You might also like...

White Bean Salad

5 min

Creamy White Beans and Leeks

20 min

Chicken Provencale

1 h

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

1 h 15 min

Lemon and Roasted Garlic Speltotto

2 h

Mediterranean Pearl Barley Risotto

1 h

Garlic and White Bean Stew

50 min

Cassoulet with Duck and Extra Veg

1 h

Balsamic Spelt Salad

20 min

Pearl Barley and White Bean Stew

1 h

Moroccan Quorn with Bulgar Wheat

40 min

Haddock and Potato Traybake with Steamed Vegetables

45 min