Bream with cannellini beans and tomatoes.jpg

Bream with cannellini beans and tomatoes

The delicate sweet flesh of the bream is complemented by the flavours of the beans and tomatoes in a fresh and flavoursome dish that is sure to delight.

How long will it take?

20 minutes

What’s the serving size?

Serves 4


What do I need?

  • 4-5 tbsp olive oil
  • 300g cherry tomatoes, halved
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 2 lemons, zest of 1 and 1 cut into wedges
  • 3 garlic cloves, crushed
  • 2 tbsp capers
  • 4 x 90g fillets bream
  • Small handful flat leaf parsley leaves, chopped, plus extra to garnish

How do I make it?

  1. Preheat oven to 110°C.
  2. Pour 3 tbsp olive oil into a frying pan over a high heat. Add the tomatoes and fry for a minute or two, until they begin to caramelise. Add the cannellini beans, lemon zest, garlic and capers. Stir-fry for another minute, then season and transfer to an ovenproof dish. Place in oven to keep warm.
  3. Wipe out the pan, drizzle a little olive oil over the lemon wedges and fry, flesh-side down, for a minute or two, until slightly charred. Set aside.
  4. Place frying pan over a medium-high heat. Drizzle a little more oil over the bream fillets, just enough to coat both sides, and season. When the pan is hot, sear the sea bream, skin-side down, and cook for 3 minutes without moving, then turn over and cook for a further 2 minutes.
  5. Stir the chopped parsley through the cannellini bean mixture and divide between 4 plates. Top with the bream, scatter over a little more parsley and serve immediately with the charred lemon wedges.

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