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Cover: Quick cuisine

04Jul 12

Sea bass with white bean mash

Pike with white bean mash
I’m a fan of fresh sea bass that’s cooked right through. Not so well cooked that it turns dry and hard, but just enough to remove what I would describe as the gelatinous texture of the raw meat. I know that there will be many of you who prefer seared or flash fried sea bass, so cook them to your taste, and of course the rarer they are, the faster you’ll get your dinner on the plate. Although my sea bass with white bean mash take that little bit longer to cook, I still have the meal prepared and in front of me in little more than 15 minutes.

Mash made with white beans is simply delicious; and so very fast to make. I mix mine up with garlic, fresh herbs, lemon, and a sprinkling of salt; it’s a wonderful alternative to potato mash if you’re in a hurry, or if you just fancy it, like I often do. If I’m making the mash to go with another type of meat, I often use lemon juice and zest instead of lime, but I’m sticking to lime here as we’re also using it for the fish. I also like sticking potato chips in for a crunchy texture.

If you want an extra accompaniment, this meal is really nice served up with tomato salsa, or if you prefer something green, try these steamed spring vegetables with Parmesan and toasted pine nuts. Or serve with just a few simple lettuce leaves.

Sea bass with white bean mash
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Mash made with beans is simply delicious; and you'll have this meal prepared and in front of you in little more than 15 minutes.
Ingredients
  • 2 sea bass fillets
  • A dash of soy sauce
  • The juice of a lime and the zest of half of the lime
  • A handful of fresh coriander, roughly chopped
  • 35ml olive oil
  • 2 x 410g cans of white beans
  • 1 clove of garlic, minced
Instructions
  1. Heat a griddle pan, or bring a little of the olive oil up to heat in a frying pan, and cook the sea bass on both sides until they are to your liking (you can slit through one to check how they’re doing when you’re ready). They’ll take around 10 minutes to cook through, depending on thickness. When nearing completion time, squeeze over a little of the lime juice (about a third) and a dash of soy sauce.
  2. Whilst the fish is cooking, make the white bean mash: Put the 35ml olive oil to a pan and add the garlic. Squeeze in the remaining lime juice and warm the ingredients through, stirring them together.
  3. Drain and rinse the beans and add them to the oil, lime and garlic. As they warm through, squish them with the flat of a large spoon to create a mash. Season with a little salt if needed.
  4. Serve the sea bass and the mash on a plate and sprinkle over with the lime zest and the fresh coriander.

 

 

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2 comments

  1. White bean mash – much easier than mashed potatoes! I would add some cheese, though…

    Reply
  2. Mmmmmm… cheese would be good!

    Reply

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