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Pan fried sea bream with ve-du-ya braised cannellini beans with grilled courgettes and confit garlic Square-min.jpg

Pan fried sea bream with Ve-du-ya braised cannellini beans with grilled courgettes and confit garlic

Prep 10 minutesCooking 35 minutes2 people

The Ve-du-ya imparts a nice warm heat and complex fermented chilli flavour to the cannellini beans and the buttery sea bream.


35 minutes

Dinner Recipes

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Fish Recipes


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

100ml water

Salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To plate, serve your cannellini beans along with the grilled sea bream, the confit garlic, the courgettes and a sprinkling of sumac.
  7. Save the rest of the confit garlic and oil for dressings. It will keep for at least 5 days in the fridge.

Included in this Recipe



Rich and hot blend of Calabrian chillies and sweet peppers.

Moscatel Vinegar

Moscatel Vinegar

The 'dessert wine vinegar.' Try it with honey and oil for a standout salad dressing