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Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
3.9 41 évaluations
Préparation 20min
Total 30min
4 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 1225 mg
Protides 29 g
Calories 1960 kJ / 471 kcal
Lipides 29 g
Graisses saturées 5 g
Glucides 20 g

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Également présenté dans

Autumn Dinners 10 Recettes
Royaume-Uni et Irlande

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