Geräte & Zubehör
Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
Vorbereitung 20 Min
Gesamt 30 Min
4 portions
Zutaten
-
water1200 g
-
fine sea salt1 ½ tsp
-
cavolo nero whole leaves, stalks removed and reserved200 g
-
garlic clove1
-
anchovy fillets, in oil drained2
-
lemon finely grated zest only1
-
extra virgin olive oil plus extra for drizzling35 g
-
ground black pepper¼ tsp
-
tinned cannellini beans rinsed, drained (2 x 400 g tins)480 g
-
preserved red peppers sliced (1 cm)200 g
-
olive oil2 Tbsp
-
sea bass fillets (approx. 90 g each)4
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
1225 mg
Protein
29 g
Kalorien
1960 kJ /
471 kcal
Fett
29 g
Gesättigte Fettsäuren
5 g
Kohlenhydrate
20 g
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Autumn Dinners
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Vereinigtes Königreich und Irland
Vereinigtes Königreich und Irland
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