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Cook
15m
Ingredients
Method
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Step 1
Start with the beans. To a large pan over medium heat, add a generous pour of olive oil then add 1 sliced shallot, 1 sliced garlic clove and 1/2 chopped red chilli. Season with salt, stir and let the aromatics infuse into the oil, getting toasty.
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For
2
M
I
2
Sea bream fillets, of sea bream
1/2
tbsp
Olive oil
1
bunch
Parsley
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Make this recipe even easier: If you don’t want to make the salsa verde (please do though, it really lifts the whole dish), then just scatter with fresh parsley and a squeeze of lemon juice.
How to get your children to eat it too: They love fish and particularly the crispy skin, so that’s always a winner. I offer the salsa on the side for dipping. And I normally cook some broccoli and something else for them to have on the side.
A note on sea bream: sea bream is delicious and underrated, in my opinion. It’s often on the menu when you’re out but it’s definitely less used at home. If you can’t find sea bream, any white fish is great. Try sea bass, which is closest to sea bream, but something chunkier and thicker like haddock, cod or even salmon and trout would work. You could also swap for a roasted chicken thigh. That would be good. You can buy simple fillets of sea bass and bream easily in the supermarket and so quick to cook. A great option for a weeknight. If you want to double the recipe, here’s what to do: Very easily doubled - just double all ingredients for the beans and the fish. I would make the salsa verde with the same quantities for two as for four, as I find that it’s always plenty and you will have lots left over to use throughout the week.
Make it veggie: this is delicious even without the fish. Maybe swap the fish for a crispy fried egg or a jammy egg.
What to do with leftovers: I try to avoid leftover fish as it’s just always best when freshly cooked, it never reheats super well. The beans, however, reheat really nicely. Any leftover beans, transfer to an airtight container and they’ll keep in the fridge for 4 days. Reheat either in the microwave or in a pan over medium heat until bubbling, I like to add a splash of water to encourage it to loosen and turn saucy again. It’s really good with a fried egg on top for a speedy lunch. Leftover salsa verde keeps well in the fridge for up to a week. It may discolour a little but will still taste good. It can be used in so many ways. It’s great as a salad dressing - I know it’s not quite the season - but chop some cucumber, a few cherry tomatoes, shave some fennel thinly and then toss with a few spoons of the sauce. So good. It’s also great with some crispy roasted potatoes. Drizzled over fried eggs on toast.
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Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Start with the beans. To a large pan over medium heat, add a generous pour of olive oil then add 1 sliced shallot, 1 sliced garlic clove and 1/2 chopped red chilli. Season with salt, stir and let the aromatics infuse into the oil, getting toasty.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
2
M
I
2
Sea bream fillets, of sea bream
1/2
tbsp
Olive oil
1
bunch
Parsley
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make this recipe even easier: If you don’t want to make the salsa verde (please do though, it really lifts the whole dish), then just scatter with fresh parsley and a squeeze of lemon juice.
How to get your children to eat it too: They love fish and particularly the crispy skin, so that’s always a winner. I offer the salsa on the side for dipping. And I normally cook some broccoli and something else for them to have on the side.
A note on sea bream: sea bream is delicious and underrated, in my opinion. It’s often on the menu when you’re out but it’s definitely less used at home. If you can’t find sea bream, any white fish is great. Try sea bass, which is closest to sea bream, but something chunkier and thicker like haddock, cod or even salmon and trout would work. You could also swap for a roasted chicken thigh. That would be good. You can buy simple fillets of sea bass and bream easily in the supermarket and so quick to cook. A great option for a weeknight. If you want to double the recipe, here’s what to do: Very easily doubled - just double all ingredients for the beans and the fish. I would make the salsa verde with the same quantities for two as for four, as I find that it’s always plenty and you will have lots left over to use throughout the week.
Make it veggie: this is delicious even without the fish. Maybe swap the fish for a crispy fried egg or a jammy egg.
What to do with leftovers: I try to avoid leftover fish as it’s just always best when freshly cooked, it never reheats super well. The beans, however, reheat really nicely. Any leftover beans, transfer to an airtight container and they’ll keep in the fridge for 4 days. Reheat either in the microwave or in a pan over medium heat until bubbling, I like to add a splash of water to encourage it to loosen and turn saucy again. It’s really good with a fried egg on top for a speedy lunch. Leftover salsa verde keeps well in the fridge for up to a week. It may discolour a little but will still taste good. It can be used in so many ways. It’s great as a salad dressing - I know it’s not quite the season - but chop some cucumber, a few cherry tomatoes, shave some fennel thinly and then toss with a few spoons of the sauce. So good. It’s also great with some crispy roasted potatoes. Drizzled over fried eggs on toast.
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