Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

3.9 39 avaliações

Preparação 20min

Total 30min

4 portions

Ingredientes

water
1200 g
fine sea salt
1 ½ tsp
cavolo nero whole leaves, stalks removed and reserved
200 g
garlic clove
1
anchovy fillets, in oil drained
2
lemon finely grated zest only
1
extra virgin olive oil plus extra for drizzling
35 g
ground black pepper
¼ tsp
tinned cannellini beans rinsed, drained (2 x 400 g tins)
480 g
preserved red peppers sliced (1 cm)
200 g
olive oil
2 Tbsp
sea bass fillets (approx. 90 g each)
4

Nutrição por 1 portion

Energia 471 kcal / 1960 kJ

Proteína 29 g

Gordura 29 g

Hidratos de carbono 20 g

Gordura saturada 5 g

Sódio 1225 mg

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Também apresentado em

Autumn Dinners 10 Receitas
Reino Unido e Irlanda

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