Compatible versions
Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 1200 g water
- 1 ½ tsp fine sea salt
- 200 g cavolo nero, whole leaves, stalks removed and reserved
- 1 garlic clove
- 2 anchovy fillets, in oil, drained
- 1 lemon, finely grated zest only
- 35 g extra virgin olive oil, plus extra for drizzling
- ¼ tsp ground black pepper
- 480 g tinned cannellini beans, rinsed, drained (2 x 400 g tins)
- 200 g preserved red peppers, sliced (1 cm)
- 2 Tbsp olive oil
- 4 sea bass fillets (approx. 90 g each)
- Nutrition
- per 1 portion
- Calories
- 1960 kJ / 471 kcal
- Protein
- 29 g
- Carbohydrates
- 20 g
- Fat
- 29 g
- Saturated Fat
- 5 g
- Sodium
- 1225 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Prawn Saganaki
35 min
Sea Bass with Lemon & Herb Couscous
35 min
Greek-style Baked Cod with Bulgar Wheat
1 Std. 30 Min
Masala Hake at 55°C
55 Min
Orange Salmon with Broccoli Couscous
25min
Superfood Salmon Salad
1h 5min
Steamed Sea Bass with Watercress Orange Couscous
35 min
Salmon with Spinach, Tomatoes and Lentils
40 min
Marinated White Fish Fillets with Chermoula Sauce and Couscous Salad
1h 20 min
Miso Cod with Broccoli Rice
25min
Lentils and Roasted Roots with Salsa Verde
1 Std. 30 Min
Puy Lentil and Sausage Casserole
45 min