Pan-Fried Sea Bass with Cannellini Mash and Basil Sauce (Italian Spigola Con Puré Di Cannellini E Salsa Al Basilico)

Pan-fried sea bass with cannellini mash and basil sauce is a must try Italian speciality. It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash here will not disappoint and complements the sea bass and the fresh basil sauce perfectly. Feast your eyes on the finest pan-fried sea bass with cannellini mash and basil sauce. It's straightforward and fun to make this great dish.

4 sea bass fillets, skin on (4x200 g)
4 Tbsp. olive oil
plain flour, for dusting (40 g)
kosher or sea salt
white pepper, freshly cracked

Basil Sauce:
olive oil (110 mL)
fresh basil leaves (30 g)
1 Tbsp. capers in brine, drained
4 anchovy fillets in oil, drained
1 clove garlic, peeled
lemon juice, freshly squeezed

Cannellini Mash:
6 Tbsp. olive oil
1 clove garlic, peeled and finely chopped
2 tins cannellini beans, drained (2x400 g)

Prepare the Cannellini:
Mash by pouring the oil in a medium saucepan then add the garlic and fry for 20 seconds. Add the beans and cook on a medium heat for 10 minutes, stirring occasionally. If the mixture appears to be dry, add a little hot water. Season with kosher or sea salt black pepper, freshly cracked and use a potato masher to gently crush the beans. Cover to keep warm and set aside.

For the Basil Sauce:
Place all the ingredients in a food processor or blender and blitz until smooth. Season with salt and pepper and set aside.

For the Fish:
Cut each fish fillet in half, season with kosher or sea salt black pepper, freshly cracked and lightly flour both sides. Heat 4 Tbsp. of olive oil in a large frying pan over a medium heat and fry the fish, skin side down, for 3 minutes. Gently turn each fillet over and cook for a further 2 minutes - the fish is ready when firm to the touch but not dry.

Assembly:
Put equal amounts of the cannellini mash in the centre of 4 warm serving plates, place the fish fillets on top, drizzle over the basil sauce and scatter over the reserved basil leaves. Serve immediately.

Makes 4 servings.