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. 20min

Total 30min

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...

Creamy White Beans and Leeks

20min

Pollock with Potatoes, Savoy Cabbage and Citrus Sauce

1 h

Massaman Curry with Jasmine Rice

1 h

Tagliatelle with Pea Pesto and Poached Eggs

30min

Mediterranean Pearl Barley Risotto

1 h

Steamed Sea Bass with Watercress Orange Couscous

35min

Garlic and White Bean Stew

50min

Cassoulet with Duck and Extra Veg

1 h

Duck, Apricot and Pine Nut Pastilla

50min

Red Pepper and Potato Tortillas with Olive Tapenade

35min

Tuna, Courgette and Red Pepper Lasagne

35min

White Bean Salad

5min