Black Sea Bass Recipe
borlotti beans, ditalini pasta, winter 'pistou' broth
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Ingredients
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Beans and Pasta
Pistou Broth
Black Sea Bass
Method
Preparation of Beans and Pasta
- 1
Cook the Borlotti Beans
In a saucepan, add the borlotti beans and cover them with water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until tender. Drain and set aside.
- 2
Cook the Ditalini Pasta
In a large pot of salted boiling water, add the ditalini pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Pistou Broth
- 3
- 4
Add Vegetable Broth
Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes.
- 5
Add Pistou Ingredients
Stir in the chopped basil and grated Parmesan cheese. Season with salt and black pepper to taste. Let it simmer for an additional 5 minutes.
Cooking the Black Sea Bass
- 6
Prepare the Fish
Pat the black sea bass fillets dry and season with lemon juice, salt, black pepper, and chopped thyme.
- 7
Cook the Fish
In a non-stick skillet over medium-high heat, add a splash of olive oil. Once hot, add the seasoned fillets skin-side down. Cook for 4-5 minutes on each side, or until golden and cooked through.
Assembly
- 8
Combine the Ingredients
In bowls, add a scoop of ditalini pasta, followed by a portion of borlotti beans. Ladle the pistou broth over the top.
- 9
Serve the Fish
Place the cooked black sea bass fillet on top of the broth and garnish with additional fresh basil if desired.