
READY IN
35 mins
COOKING TIME
25 mins
PREP TIME
10 mins
SERVES
2 people
ingredients
- A splash of Perelló Extra virgin Olive Oil
- ½ red onion, peeled and finely chopped
- ½ tsp sea salt
- 120g Mallorquín Black Pig Mild Sobrasada, sliced into 4
- 1 large clove of garlic, crushed
- ½ tsp dried oregano
- 400g tin cherry tomatoes + ½ can water
- 400g Perelló Alargada beans with their liquid
- 10g flat leaf parsley, chopped
- 4 fillets of sea bass
- 2 tbsp La chinata smoked paprika mild
- 1 tbsp butter
- 1 lemon
METHOD:
- 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.
- Add the sobrasada and cook for a few minutes, breaking it up into the onion with a wooden spoon.
- Add the garlic and oregano and cook for a couple of minutes.
- Pour in the cherry tomatoes and beans along with their cooking liquid.
- Bring to a simmer and cook gently for 5 minutes until thickened.
- Season with salt and pepper to taste.
- Score the skin on the sea bass fillets, and season with salt and a sprinkle of the paprika.
- 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
- ½ red onion, peeled and finely chopped
- ½ tsp sea salt
- 120g Mallorquín Black Pig Mild Sobrasada, sliced into 4
- 1 large clove of garlic, crushed
- ½ tsp dried oregano
- 400g tin cherry tomatoes + ½ can water
- 400g Perelló Alargada beans with their liquid
- 10g flat leaf parsley, chopped
- 4 fillets of sea bass
- 2 tbsp La chinata smoked paprika mild
- 1 tbsp butter
- 1 lemon