Crisp pan-seared fish on a bed of white beans and tomatoes, topped with blistered padron peppers.
Servings
2
servingsPrep time
10
minutesCooking time
20
minutesCrisp pan-seared fish on a bed of white beans and tomatoes, topped with blistered padron peppers.
Ingredients
2 white fish fillets (e.g. cod or hake)
1 tin white beans (cannellini or butter beans), drained
Cherry tomatoes
Garlic
1 onion
Padron peppers
Olive oil, salt and pepper
Directions
- Soften the onion and garlic in olive oil, then add the cherry tomatoes and white beans and simmer until the tomatoes break down into a light sauce.
- Season the fish fillets and pan-sear skin-side down until golden and crisp, then turn briefly to finish cooking through.
- Blister the padron peppers in a hot, dry pan until charred in places.
- Spoon the beans onto plates, top with the seared fish and finish with the blistered padron peppers.
Fancy more spanish? There’s a whole shelf of spanish recipes over in the Spanish recipes on Meals & Mixers, and if you want the background on spanish cooking, Wikipedia is worth a read.
This pan-seared fish with white beans is best shared – see more Spanish recipes on Meals & Mixers.
