Pan fried sea bream with Ve-du-ya braised cannellini beans with grilled courgettes and confit garlic
The Ve-du-ya imparts a nice warm heat and complex fermented chilli flavour to the cannellini beans and the buttery sea bream.
2 medium courgettes, sliced into thin strips
2 fillets of sea bream or any other white fish such as sea bass
1 tbsp Moscatel Vinegar
1 small bunch basil (25g)
Pinch of sumac
For the confit garlic:
150ml olive oil
1 whole head of garlic, cloves peeled
For the Ve-du-ya braised cannellini beans:
1 medium white onion, sliced
2 tbsp olive oil
2 tbsp Ve-du-ya
300g cherry tomatoes, cut in half
1x 400g tin cannellini beans, drained
Salt and pepper
- To make the confit garlic, place the oil and the peeled cloves of garlic on a low to medium heat and allow to come to a slow simmer and cook for around 20 minutes until the garlic is soft. Set aside.
- In a medium pan, sauté the sliced onion in 2 tbsp olive oil on a medium heat, along with 1 pinch of salt, until soft and golden.
- Add the Ve-du-ya and cook for a minute or so and add the halved cherry tomatoes. Cook on a medium heat for 3-4 minutes to release the tomato juices. Add the cannellini beans, along with the water, season with salt and pepper, bring to a simmer and cook for 10-12 minutes on a low heat.
- Place a griddle pan on a high heat and when smoking hot, grill your courgette slices for 2 minutes on each side. Set the courgettes aside. When cool enough to handle, slice them up, drizzle the Moscatel Vinegar along with 1 tbsp of your confit garlic oil, some salt and the torn-up basil leaves.
- Bring the griddle pan to a high heat again, drizzle some oil on your bream fillets along with some salt and pepper and grill your fish flesh side down first for around 4 minutes and then 2 minutes skin side down.
- To plate, serve your cannellini beans along with the grilled sea bream, the confit garlic, the courgettes and a sprinkling of sumac.
- Save the rest of the confit garlic and oil for dressings. It will keep for at least 5 days in the fridge.