Adele Trathan suggests this quick and tasty fish supper, it’s ideal for a romantic dinner as it only takes 20 minutes to make, but is full of delicate yet delicious flavours
- 2 sea bass fillets
- 4 tbsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 150ml (4fl oz) dry white wine
- 250g (10oz) baby plum or cherry tomatoes, halved
- 1 (400g) tin of cannellini beans, drained and rinsed
- 1 lemon, halved
- 2 tbsp flat leaf parsley leaves, chopped
- Salt and pepper
- Preheat the oven to 110C (230F, gas mark ¼). Heat 2 tbsp olive oil in a pan over a medium heat, add the onion and garlic and gently fry for 4-5 minutes until softened. Turn up the heat and add the wine, bring to the boil and reduce by half.
- Add the tomatoes and cannellini beans, lower the heat to medium-low and simmer for 10-15 minutes, stirring occasionally until the sauce has thickened a little. Then squeeze the juice of one half of the lemon, add a tablespoon of olive oil, season well and stir through. Transfer to an ovenproof dish and pop into the oven to keep everything warm.
- Pour the last tablespoon of olive oil into a large non-stick frying pan and warm over a high heat. Rub both sides of the sea bass fillets with salt and pepper. When the pan is hot, sear the sea bass, skin-side down, and fry for 3-4 minutes without moving until the skin is crispy and golden. Then turn over and fry for a further minute.
- Stir the chopped parsley through the cannellini bean mixture and spoon onto two warm plates. Top with the sea bass fillets and serve immediately with lemon wedges.