Baked sea bass with romesco sauce
Cooking the fish on top of the veg is a simple way to add heaps of flavour
White bean, parsley & garlic mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 shallotor 1⁄2 a small onion, finely chopped
- 2 garlic cloveschopped
- 2 x 400g cans cannellini beansdrained
- 50ml stock or water
- large handful flat-leaf parsley
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
step 2
Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops
