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Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
Ingredients
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water1200 g
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fine sea salt1 ½ tsp
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cavolo nero whole leaves, stalks removed and reserved200 g
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garlic clove1
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anchovy fillets, in oil drained2
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lemon finely grated zest only1
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extra virgin olive oil plus extra for drizzling35 g
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ground black pepper¼ tsp
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tinned cannellini beans rinsed, drained (2 x 400 g tins)480 g
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preserved red peppers sliced (1 cm)200 g
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olive oil2 Tbsp
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sea bass fillets (approx. 90 g each)4
Difficulty
easy
Nutrition per 1 portion
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