- 1 red onion
- 1 garlic clove
- 250g cherry vine tomatoes
- 1 tsp fennel seeds
- 150ml dry white wine, such as pinot grigio
- 400g tin of cannellini beans
- A handful of oregano, leaves only
- 2 wild sea bass fillets
- 1 lemon
Prep: 5 mins | Cook: 20 mins
1. Peel and thinly slice the red onion and garlic. Halve the cherry tomatoes.
2. Pour 1 tbsp olive oil into a large pan and warm it on a medium heat. Add the onion and garlic, along with 1 tsp fennel seeds and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till slightly softened.
3. Turn up the heat a little and add the white wine. Bring the pan to the boil then let it bubble and reduce by about half. Add the cherry tomatoes to the pan. Drain the cannellini beans and stir them into the pan. Turn the heat down to medium-low and cook for 15 mins, lid on, till tender and the sauce has thickened a little. Stir now and then.
4. While the beans simmer, pick the oregano leaves off their stems. When the beans are tender, add the oregano leaves and squeeze in a little lemon juice. Pour in 1 tbsp olive oil and stir to mix. Taste and add more salt and pepper or lemon juice if you think the beans need it. Set them aside, lid on, to keep warm while you cook the sea bass.
5. Pour 1 tbsp olive oil into a frying pan and warm it on a high heat. Rub the sea bass fillets with salt and pepper. When the pan is hot, add the sea bass, skin-side-down, and fry for 3-4 mins, till the skin is crispy and golden. Turn the fish over and fry for 1 min.
6. Spoon the cannellini beans onto 2 warm serving plates and top with the sea bass fillets. Serve with lemon wedges on the side for squeezing.