Pan-fried sea bream with cannellini beans and tomatoes

Name: Pan-fried sea bream with cannellini beans and tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 5 tbsp olive oil(approx. 4-5 tbsp); 300 g baby plum tomatoes, halved; 2 400g cans cannellini beans, drained and rinsed; 2 lemons, zest of 1 and 1 cut into wedges; 3 garlic cloves, crushed; 2 tbsp capers; 4 90g fillets sea bream; 1 small handful flat leaf parsley leaves, chopped, plus extra to garnish

5 out of 5 stars(12) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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5 tbsp olive oil(approx. 4-5 tbsp)
300g baby plum tomatoes, halved
2 400g cans cannellini beans, drained and rinsed
2 lemons, zest of 1 and 1 cut into wedges
3 garlic cloves, crushed
2 tbsp capers
4 90g fillets sea bream
1 small handful flat leaf parsley leaves, chopped, plus extra to garnish

Preheat the oven to 110°C, gas mark ¼. Put 3 tbsp olive oil into a pan and set over a high heat. Add the tomatoes and fry for a minute or two, until beginning to caramelise. Add the cannellini beans, lemon zest, garlic and capers. Stir-fry for another minute, then season and transfer to an ovenproof dish. Keep warm in the oven.
Wipe out the pan, drizzle a little olive oil over the lemon wedges and fry, flesh-side down, for a minute or two, until slightly charred. Set aside.
Place a large non-stick frying pan over a medium-high heat. Drizzle a little more oil over the sea bream fi llets, just enough to coat both sides, and season. When the pan is hot, sear the sea bream, skin-side down, and fry for 3 minutes without moving, then turn over and fry for a further 2 minutes.
Stir the chopped parsley through the cannellini bean mixture and divide between 4 plates. Top with the sea bream, scatter over a little more parsley and serve immediately with the charred lemon wedges.