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

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

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

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Insalata di Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

4

Serves

13

Ingredients

Couscous

Main Ingredient
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe