Devices & Accessories
Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
Prep. 20min
Total 30min
4 portions
Ingredients
-
water1200 g
-
fine sea salt1 ½ tsp
-
cavolo nero whole leaves, stalks removed and reserved200 g
-
garlic clove1
-
anchovy fillets, in oil drained2
-
lemon finely grated zest only1
-
extra virgin olive oil plus extra for drizzling35 g
-
ground black pepper¼ tsp
-
tinned cannellini beans rinsed, drained (2 x 400 g tins)480 g
-
preserved red peppers sliced (1 cm)200 g
-
olive oil2 Tbsp
-
sea bass fillets (approx. 90 g each)4
Difficulty
easy
Nutrition per 1 portion
Sodium
1225 mg
Protein
29 g
Calories
1960 kJ /
471 kcal
Fat
29 g
Saturated Fat
5 g
Carbohydrates
20 g
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