Crisp-skinned whiting with white beans and bacon
- 3 tbsp olive oil
- 2 thick rashers bacon, chopped
- 2 celery stalks, finely sliced
- garlic cloves, finely sliced
- 400g can of white beans (e.g. cannellini)
- 400g can of tomatoes, chopped
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 2 tbsp finely chopped parsley
- 2 tbsp sage leaves
- sea salt and pepper
- 4 fresh fillets whiting or gurnard
- paprika, extra virgin olive oil to serve
This is the classic pan-fry technique that will give you a crisp skin - cook it 90% on the skin-side, then turn and cook briefly to finish it off. King George whiting and sand whiting are sustainable choices.
Method
· Heat 2 tbsp olive oil in a frying pan and fry the bacon, celery and garlic for 5 minutes, then add the drained beans, tomatoes and their juices, paprika, cayenne, parsley and half the sage leaves and simmer gently for 15 minutes. Add a little sugar if the tomato tastes sharp, a little water if it gets too thick.
· Heat remaining oil in a non-stick frying pan, and cook the fish, skin-side down, for 5 minutes, gently pressing it with an egg slice to ensure a crisp skin. Turn once, and cook briefly on the other side.
· Serve the bean stew on warm dinner plates and top with the fish, a drizzle of olive oil, a dust of paprika, and remaining sage.
Serves 4
