Spigola con puré di cannellini e salsa al basilico
Pan-Fried Sea Bass With Cannellini Mash & Basil Sauce

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my pan-fried sea bass with cannellini mash & basil sauce for you to enjoy.

It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta – to name but a few options. They are used all day every day and are so incredibly good for you – packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash here will not disappoint and complements the sea bass and the fresh basil sauce perfectly.

TwitterFacebook

4

Serves

14

Ingredients

Fish Recipes, Meat-Free Recipes

Type

Ingredients

  • 4 Sea Bass Fillets, About 200g Each, Skin On
  • 4 Tablespoons Olive Oil
  • 40g Plain Flour, For Dusting
  • To Taste Salt
  • To Taste White Pepper

For the Basil Sauce

  • 110ml Olive Oil
  • 30g Fresh Basil Leaves, Plus More To Serve
  • 1 Tablespoon Capers In Brine, Drained
  • 4 Anchovy Fillets In Oil, Drained
  • 1 Garlic Clove, Peeled
  • A Squeeze Lemon Juice

For the Cannellini Mash

  • 6 Tablespoons Olive Oil
  • 1 Garlic Clove, Peeled & Finely Chopped
  • 2 x 400g Tins Cannellini Beans, Drained

Weight Converter

Found in This Book

Feast your eyes on the finest pan-fried sea bass with cannellini mash & basil sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Prepare the cannellini mash by pouring the oil in a medium saucepan then add the garlic and fry for 20 seconds. Add the beans and cook on a medium heat for 10 minutes, stirring occasionally. If the mixture appears to be dry, add a little hot water. Season with salt and pepper and use a potato masher to gently crush the beans. Cover to keep warm and set aside.
  2. For the basil sauce, place all the ingredients in a food processor or blender and blitz until smooth. Season with salt and pepper and set aside.
  3. Cut each fish fillet in half, season with salt and pepper and lightly flour both sides. Heat 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the fish, skin side down, for 3 minutes. Gently turn each fillet over and cook for a further 2 minutes – the fish is ready when firm to the touch but not dry.
  4. Put equal amounts of the cannellini mash in the centre of 4 warm serving plates, place the fish fillets on top, drizzle over the basil sauce and scatter over the reserved basil leaves. Serve immediately.

Once you’re done, simply sit back and enjoy your pan-fried sea bass with cannellini mash & basil sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Warm Beef Salad With Artichokes, Chilli & Walnuts

View Recipe

Next Recipe

Deep Pan Pizza With Anchovy, Olive & Caper Topping

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe

Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

4

Serves

8

Ingredients

Seafood

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Soufflé Di Banane e CioccolatoBanana & Chocolate Soufflé

In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. It's really easy to prepare, and also works well with strawberries or raspberries.

8

Serves

7

Ingredients
View Recipe

Torta di cioccolato e fragoleChocolate & Fresh Strawberry Cake

Italians from the south don’t bake cakes all that often but my sister Marcella makes this for me whenever I visit and I love it. The combination of moist chocolate cake and fresh strawberries is wonderful and I can never only have one slice; in fact there is always a fight over who gets the last piece (I normally win!) The cake is also fantastico made with raspberries!

8

Serves

11

Ingredients

Chocolate

Main Ingredient
View Recipe