Reference to Serving 5-Star Pesto seabass with cannellini beans and purple sprouting broccoli
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To prepare an unforgettable Pesto seabass with cannellini beans and purple sprouting broccoli, here are the components needed:
- Prepare 2 of seabass fillets.
- Provide of Fresh basil pesto.
- Prepare 1 of yellow pepper.
- Provide 1 of onion.
- You need 1 clove of garlic.
- Use 1 can of cannellini beans.
- Take 1 can of lentils.
- Take Handful of purple sprouting broccoli.
After readying the components, next you are good to make your tasty Pesto seabass with cannellini beans and purple sprouting broccoli by following the procedures on this section:
- Chop the peppers, onions, and garlic. Cook on a medium heat in a hot pan. Season with pepper and mixed herbs.
- After a few minutes add the beans and lentils. Then stir in the pesto.
- Meanwhile season and pan fry the broccoli.
- Then seasons and pan sear the seabass. Skin side down first.
- Serve with some pesto on top.
Like many iron-rich foods, broccoli goes really well with umami-rich ingredients like anchovies, Parmesan, Stilton and cured meats. Try Sally Abé's classic broccoli and Stilton soup recipe for a comforting, tasty dish. Josh Eggleton uses the same flavour combination with his loin of venison with a broccoli and Stilton purée. As broccoli originally hails from Italy, it also works well with. Remove the rosemary and thyme bundle and tomato vines and discard.
Recipe : Pesto seabass with cannellini beans and purple sprouting broccoli
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