Crispy-Skin White Fish with White Bean Purée, Broccolini & Olive Gremolata
Serves 2
Prep: 20 minutes
Cook: 25 minutes
Ingredients
White Bean Purée
1 × 400 g (14 oz) can cannellini beans, liquid reserved
1 garlic clove, lightly crushed
1 tbsp olive oil
1–2 tbsp lemon juice
Sea salt, to taste
Butter (optional for texture)
Olive Gremolata
¼ cup green olives, pitted and finely chopped
1 tbsp capers, rinsed and finely chopped
Zest of ½ lemon
1 tbsp lemon juice
2 tbsp olive oil
1–2 tbsp finely chopped flat-leaf parsley
Fish & Vegetables
2 skin-on white fish fillets (barramundi, snapper, sea bass, or cod)
Sea salt and freshly cracked black pepper
1 tbsp olive oil
1 bunch broccolini, trimmed
1 cup cherry or grape tomatoes
Method
White Bean Purée
Heat olive oil in a small saucepan over medium-low heat. Add garlic and cook until fragrant, about 30 seconds.
Add beans and about half of their liquid. Simmer for 5–7 minutes until soft.
Remove garlic and blend until smooth, adding more bean liquid if needed.
Season with salt and lemon juice. Add butter for silky texture. Keep warm on low heat.
Olive Gremolata
Combine olives, capers, lemon zest, lemon juice, olive oil, and parsley in a small bowl.
Stir to combine and set aside.
Vegetables
Toss broccolini with a little olive oil and salt.
Heat a pan over high heat and cook broccolini until tender and lightly charred. Remove and set aside.
In the same pan, blister tomatoes just until skins split. Season lightly and set aside.
Crispy-Skin Fish
Pat fish dry and season well with salt and pepper, especially on the skin side.
Heat olive oil in a non-stick or stainless-steel pan over medium-high heat.
Place fish skin-side down and cook undisturbed for 4–5 minutes until skin is golden and crisp.
Flip and cook for 1–2 minutes more, until just cooked through.
To Serve
Spoon warm white bean purée onto plates. Top with fish, skin side up. Arrange broccolini and tomatoes alongside. Spoon olive gremolata over the purée and finish with a drizzle of olive oil.
