Sea bass with cannellini mash and basil sauce
Forget your faithful chip shop cod or homemade haddock, there is a superstar of the sea that's set to be a sure-fire hit on your dinner table tonight - sea bass.
And, with the government recommending we should be eating fish at least twice a week, there really is no need to restrict your fish to Fridays.
Gino's here with pan-fried sea bass, cannellini mash and basil sauce served with roasted tomatoes and balsamic vinegar, which promises to be tasty enough to tempt us any day of the week.
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Spigola con pure di cannellini e salsa basilicoPanfried seabass with cannellini mash and basil sauce
Serves: 4
Ingredients
4 sea bass fillets with skin on, approx. 200g each40g plain flour for dustingOlive oilSalt and white pepper to taste
For the basil sauce
110ml olive oil30g basil leaves1 tablespoon capers in brine, drained4 anchovy fillets in oil, drained1 garlic clove, peeledSqueeze of lemon juice
For the cannellini
6 tablespoons olive oil1 garlic clove, peeled and finely chopped2x400g tinned cannellini beans, drained
Method
Prepare the cannellini mash by pouring the oil in a medium size saucepan, add in the garlic and fry for 20 seconds. Add the beans and cook on a medium heat for 10 minutes, stir occasionally with a wooden spoon. If the mixture appears to 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 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.
Divide the cannellini mash in the centre of warm serving plates, place the fish fillets on top and drizzle over the basil sauce.
Serve immediately
Pomodori al forno con aceto balsamicoRoasted tomatoes with balsamic vinegar
Serves: 4
Ingredients
500g mixed varieties of large and small tomatoes 2 garlic cloves, peeled and crushed½ teaspoon caster sugar 125ml olive oil 2 tablespoons balsamic vinegar 10 small basil leaves Salt and freshly ground black pepper
Method
Preheat the oven to 180°
2. Wash and dry the tomatoes. Cut a cross on the top of each large tomatoes and halve the little cherry ones. Place onto a large baking tray and set aside. 3. In a small bowl combine the crushed garlic, sugar, olive oil and balsamic vinegar. Drizzle the dressing over the tomatoes and bake in the oven for 25 minutes.
Scatter over the basil leaves, season with salt and pepper and serve