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.
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
- 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.
- 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.
- 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.
- 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.
More RecipesGet Inspired
Banane Al CaramelloSticky Banana and Chocolate Tart
What a fantastic way to end a meal. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. My tip would be to make sure that you bake the tart in the middle of a preheated oven to avoid the pastry burning. If you have to, you can replace the bananas...
6
Serves7
IngredientsChocolate
Main IngredientGranita al LimoncelloLimoncello and Lime Granita
If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.
4
Serves4
IngredientsLemon
Main IngredientCrostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets
Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.
4
Serves10
IngredientsVegetables
Main IngredientCapesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes
I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...
4
Serves9
IngredientsSeafood
Main IngredientTorta di mele e rosmarinoApple & Rosemary Cake
As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.
8
Serves11
IngredientsApples
Main IngredientSpiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint
Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case. Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan. Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.
2
Serves8
IngredientsLamb
Main Ingredient
Discuss This Recipe