Pan-fried fish with white bean, butter and basil sauce

Name: Pan-fried fish with white bean, butter and basil sauce
Ingredients: 1 tablespoon oil; 2 garlic cloves; 10 g fresh basil; 10 g fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 5 medium tomatoes; 400 g canned white beans drained; 500 g skinless boneless white fish fillets; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 teaspoon olive oil; 4 tablespoons butter; 120 ml chicken or vegetable stock; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 30 g grated Parmesan

Fish - Pan-fried fish with white bean, butter and basil sauce by Alberta C. - Recipia

Pan-fried fish with white bean, butter and basil sauce: the fillet browns, while the beans and tomatoes cook down into a glossy sauce. The tomatoes release their juices in the pan, and the butter brings the bean base together; the sauce stays thick, with the beans whole and pieces of tomato still visible. I used tilapia; I like to spoon plenty of sauce over the fillet. Prep: 20 minutes. Cook: 19 minutes. Rest: 10 minutes. Total: 49 minutes. Serves: 4. About 420 kcal and 34 g protein per serving.

Ingredients

1 tablespoon oil
2 garlic cloves
10 g fresh basil
10 g fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
5 medium tomatoes
400 g canned white beans drained
500 g skinless boneless white fish fillets
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon olive oil
4 tablespoons butter
120 ml chicken or vegetable stock
1/4 teaspoon salt
1/8 teaspoon ground pepper
30 g grated Parmesan

Preparation

1. In a bowl, mix 1 tablespoon of oil with the chopped garlic, chopped basil and parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chopped tomatoes with their juices and the drained beans. Leave the mixture to marinate for 10 minutes. 2. Pat the fillets dry with paper towels and sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 teaspoon of olive oil in a non-stick pan over medium heat. Fry the fish for 4 minutes on each side, depending on thickness, until browned. Transfer to a plate. 3. Add the bean mixture and butter to the same pan. Bring to a boil, then lower the heat and cook for 8 minutes, until it starts to thicken. 4. Pour in the stock and cook for 2 more minutes, until the sauce turns creamy. Season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper, then return the fish to the pan and heat for 1 minute. 5. Serve with grated Parmesan, green salad and bread.

Notes

Leftovers keep in the fridge for up to 3 days; the bean mixture can be left to marinate ahead of time, and you can cook the fish just before the meal. Serve it with green salad and bread to mop up the sauce. Thick fillets may need more than 4 minutes on each side; they are ready when the middle turns opaque. If the tomatoes are very juicy, the sauce may stay thin, so let the beans simmer a little longer before adding the stock. Vegetable stock can replace chicken stock in the same amount. Butter and Parmesan contain dairy.