Rated 4.42 out of 5 based on 6 votes
- 4 x snapper fillets (or other firm white fleshed fish)
- 2 Dozen x green beans
- 1 x cannellini beans (can)
- 1 x onion (diced)
- 2 cloves garlic (finely chopped)
- 750 ml tomato passata
- 2 Tbls maple syrup
- 1 bunch flat leaf parsley, finely chopped
- 1 splash sherry vinegar
Cannellini Bean and Tomato Sauce.
Of a weekend I like to cook up a batch of this for the week ahead. Its great to use for breakfast, with a poached egg, wilted spinach and toasty sourdough, lunch or dinner. After a hectic day at work you just want to get dinner on the table as quick as possible. Re-heating this and pan frying a beautiful fillet of fish adds up to dinner on the table in less than 15 minutes. Adding the maple syrup is optional. It adds a slight sweetness which really lifts the beans to a new level! Double the quantities if you anticipate using for several meals. Will keep in the fridge for a week.
Sweat onion and garlic in the pan on a medium-low heat for 5-10 minutes or translucent.
Tip – to avoid browning onions always add salt with the onions, This will draw out the moisture and ensure that the onions don’t catch and colour/burn.
Add Passata, increase heat to the boil, then reduce to a simmer a cook until half the volume, thick and luscious. Add drained cannellini beans and heat for a further five muntes. Add maple syrup to taste and season with salt and pepper & a handful of parsley.
At the same time bring a pot of boiling salted water to a rapid boil. Add green beans and blanch for 1 1/2 minutes. Plunge in a bowl of iced water (this will ensure they remain crisp).
Oil and salt Snapper and pan fry on medium high for a few minutes either side until just cooked and has developed colour. Leave to rest for a few minutes.
Meanwhile crank heat up to highest, drain green beans and pan fry until charred slightly. Add a splash of sherry vinegar, olive oil and season with salt and pepper.
To plate up, serve Cannellini Beans and Tomato Sauce, spread green beans over and around plate and top with Snapper, more Parsley and another drizzle of good quality olive oil.
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This looks stuperb! Maple syrup and cannellini beans are a dynamite combo but pairing them with fish never occurred to me.
I cooked this for dinner last night, using some beutiful fillets of Ling. Such a tasty and healthy meal, thank you for sharing.
Stuart how you will cook in Redfern White Chocolate Parfait With lemon Curd & Short-Bread-Crumb?when you say on your recipe make sure you make a day before and leave in freezer over night.Sorry I am asking you this.I wish you honesty good luck.
Love seafood will have to make this one!