Serves 4
Ingredients
- 4 pieces sea bass, cod or pollack fillet, about 150 to 200g each
- 1 large knob of butter
- Sea salt and freshly ground black pepper
- 1 tbsp olive oil
- Finely grated zest of 1 small lemon
- 1 jar large butter beans
- 25g air dried ham, roughly chopped
- 1 large onion, thinly sliced
- 3 large cloves garlic, peeled and thinly sliced
- A pinch dried chilli flakes
- 1 handful parsley leaves, chopped
- 1 handful fennel tops, chopped, or dill
- Sea salt and freshly ground black pepper
- Extra virgin olive oil
Method
Set a large heavy based pan over a medium heat and add a couple of tablespoons of olive oil. When hot, add the chopped ham and sizzle for a minute or so. Add the sliced garlic and cook until it just begins to soften.
Add the chilli flakes, then scatter in the sliced onion and stir everything together. Cook gently in the oil, stirring regularly, until the onion is soft and sweet. Take care not to let it catch on the base of the pan. If it does, lower the heat slightly.
Add the butter beans along with their cooking liquid from the jar. Stir well, bring to a gentle simmer and cook for 4 to 5 minutes.
Chop half the parsley and fennel tops and stir them through the beans. Season well with sea salt and black pepper, then keep warm.
Set a medium non stick pan over a medium to high heat. Season the fish all over with salt and pepper and sprinkle over the lemon zest. Add the olive oil to the pan and, when hot, place the fish in skin side down.
Cook for 3 to 5 minutes, depending on thickness, until the skin is crisp. Turn the fillets over, add the butter and cook for another 1 to 2 minutes, basting the fish as it cooks, until the flesh flakes easily when pressed lightly with a fork.
Spoon the beans into bowls and place a piece of fish alongside. Finish with the remaining herbs and a small trickle of extra virgin olive oil. Serve at once.
