Impress your dinner guests with this delicious (and healthy!) fish dish served on a bed of beans.
Pan roasted branzino and white beans
- 2 x 12 oz branzino, cleaned and scaled
- 1 bunch rosemary
- 1 cup fresh tomato, diced
- ½ lemon
- 2 cups dried beans (cannellini or northern beans)
- 3 cloves garlic, peeled and smashed
- 2 slices smoked bacon, diced
- ¼ cup olive oil
- 1 carrot, peeled
- 1 small onion, chopped
- salt and pepper, to taste
- Soak the dried beans separately in cold water for 4 hours (or overnight) in a medium-sized pot.
- Once the beans have soaked, add the two cloves of garlic, two sprigs of rosemary, diced bacon, and a good splash of olive oil, carrot, onions, salt, and pepper. Then, cover with water 2 inches above the beans.
- Next, put over heat, skim as needed then turn down to a gentle simmer and allow to cook for 1 ½ -2 hours or until the beans are tender. Adjust the seasoning with salt and pepper. It is best to cook the beans the day before as the magic of cooking makes them taste even better the next day.
- Next, take the branzino and score lightly with a sharp knife. Then season with salt and pepper, and insert some rosemary in the cavity.
- Cook in a hot cast iron or non-stick pan. Starting at high heat, place the fish into the pan and add the crushed cloves of garlic, rosemary and olive oil. Pan roast for 2-3 minutes on each side.
- Next, place into a pre-heated oven at 350F for an additional 3-4 minutes.
- Remove from the oven and squeeze the half lemon juice over the branzino.
- Remove from the pan and add the diced tomato. Cook quickly for 1-2 minutes.
- To serve, reheat the beans, spoon the hot beans onto a plate and place the fish on top. Spoon over the tomato mixture from the bottom of the pan and garnish with rosemary then serve.
Courtesy Michael Bonacini
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