Sea bass, chorizo and cannellini beans
Prep time: 45 minsTotal time: 
Sea bass, chorizo and cannellini beans
‘The meatiness and flavour of sea bass works really well with this hearty, spicy stew.’
Prep time: 45 minsTotal time: 
Eoin Smith
Eoin Smith is the executive chef at The Hut, a seafood restaurant set on the northern coast of the Isle of Wight at Colwell Bay. He has also spent several years working at a fine-dining restaurant in Malta
Eoin Smith
Eoin Smith is the executive chef at The Hut, a seafood restaurant set on the northern coast of the Isle of Wight at Colwell Bay. He has also spent several years working at a fine-dining restaurant in Malta
Ingredients
- 200g dried cannellini beans
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 garlic clove, crushed
- 1 thyme sprig
- 150g Inspired to Cook Diced Chorizo
- 1 x 250g pack Taste the Difference Best of British Tomatoes
- 4 sea bass fillets
- 2 tbsp cold-pressed rapeseed oil, plus extra to serve
- small handful flat-leaf parsley leaves, to serve (optional)
For the beurre blanc
- 1 shallot, finely diced
- 3 black peppercorns
- 70ml white wine vinegar, plus extra to serve
- 70ml white wine
- 130g unsalted butter, cubed
Step by step
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Soak the beans in a bowl of cold water overnight. The following day, drain the beans and transfer to a saucepan with 500ml water, the onion, carrot, garlic, thyme and ¼ teaspoon of fine salt. Bring to the boil, then reduce to a simmer, cover with a crumpled sheet of baking paper and half-cover with a lid. Cook for about 1 hour or until the beans are tender. Strain the beans into a sieve over a bowl, reserving the liquid. Set aside.
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For the beurre blanc, put the shallot, peppercorns, vinegar and wine in a saucepan. Bring to the boil, then bubble until reduced by about two-thirds (about 5 minutes). Strain into a measuring jug, then return the liquid to the pan. Over a low heat, gradually whisk in the butter until emulsified. Once all the butter has been added, remove from the heat.
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Add the chorizo to the saucepan you cooked the beans in. Cook over a medium heat until the fat starts to release, then add the tomatoes and cook for about 4 minutes until starting to soften. Tip in the beans with the reserved cooking liquor (about 100ml). Cook for 3 minutes. Slowly add the beurre blanc until the beans are well coated. Season with salt if needed. Set aside.
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Pat dry and season the sea bass fillets. Heat the oil in a large non-stick frying pan over a medium heat, then fry the fish, skin-side down, for 3-5 minutes or until the skin is crisp and golden brown. Flip the fillets and cook for a further 1-2 minutes. Remove from the pan and cut each fillet in half on the diagonal.
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Divide the beans among four wide bowls and place two pieces of fish on top of each. Drizzle with a little rapeseed oil and vinegar, and scatter with parsley, if liked.
