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SEA BASS WITH SMOKY SOBRASADA BEANS

A delicious and super easy-to-make recipe, featuring creamy Perelló Alargada beans, boiled beautifully in smoky tomato goodness, and buttery sea bass that melts in your mouth. Perfect for lunch or as a dinner. 

Sea bass with smoky tomato alargada beans
READY IN

35 mins

COOKING TIME

25 mins

PREP TIME

10 mins

SERVES

2 people

ingredients

  • A splash of Perelló Extra virgin Olive Oil
IN STOCK
  • ½ red onion, peeled and finely chopped
  • ½ tsp sea salt
  • 120g Mallorquín Black Pig Mild Sobrasada, sliced into 4
IN STOCK
  • 1 large clove of garlic, crushed
  • ½ tsp dried oregano
  • 400g tin cherry tomatoes + ½ can water
  • 400g Perelló Alargada beans with their liquid
IN STOCK
  • 10g flat leaf parsley, chopped
  • 4 fillets of sea bass
  • 2 tbsp La chinata smoked paprika mild
IN STOCK
  • 1 tbsp butter
  • 1 lemon

METHOD:

  1. Heat a splash of the extra virgin olive oil in a frying pan, add the onion, the salt and cook gently for 10 minutes, without browning.
  2. Add the sobrasada and cook for a few minutes, breaking it up into the onion with a wooden spoon.
  3. Add the garlic and oregano and cook for a couple of minutes. 
  4. Pour in the cherry tomatoes and beans along with their cooking liquid.
  5. Bring to a simmer and cook gently for 5 minutes until thickened.
  6. Season with salt and pepper to taste.
  7. Score the skin on the sea bass fillets, and season with salt and a sprinkle of the paprika.
  8. Place a non-stick frying pan over a medium heat and add a generous splash of extra virgin olive oil. Cook the sea bass fillets for 2-3 minutes, skin-side down, until almost cooked, then turn over and cook for a further minute. Add the butter to the pan and baste the fillets well. Add a squeeze of lemon juice, baste again, then serve on a bed of the spicy beans.

ingredients

  • A splash of Perelló Extra virgin Olive Oil
(each)
IN STOCK
  • ½ red onion, peeled and finely chopped
  • ½ tsp sea salt
  • 120g Mallorquín Black Pig Mild Sobrasada, sliced into 4
IN STOCK
  • 1 large clove of garlic, crushed
  • ½ tsp dried oregano
  • 400g tin cherry tomatoes + ½ can water
  • 400g Perelló Alargada beans with their liquid
IN STOCK
  • 10g flat leaf parsley, chopped
  • 4 fillets of sea bass
  • 2 tbsp La chinata smoked paprika mild
IN STOCK
  • 1 tbsp butter
  • 1 lemon
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