Beans and garlic puree with fish fillet

Name: Beans and garlic puree with fish fillet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Onions; 500 g Tomatoes; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 6-7 TABLESPOONS Olive oil; 1 Organic Lemon; 500 g Fish fillet with skin (e.g. sea bass); 2 can(s) (425 ml each) white beans; 1 bunch of parsley; 4 Garlic cloves; 1 coated Tsp Vegetable broth; 7-10 Tbsp Cayenne pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Onions
500 g Tomatoes
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
6-7 TABLESPOONS Olive oil
1 Organic Lemon
500 g Fish fillet with skin (e.g. sea bass)
2 can(s) (425 ml each) white beans
1 bunch of parsley
4 Garlic cloves
1 coated Tsp Vegetable broth
7-10 Tbsp Cayenne pepper

Directions

1
Onions peel, 1 onion finely dice. Wash and chop the tomatoes. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3-4 tablespoons of oil. Mix with diced onions and tomatoes.
2
Wash the lemon, grate dry and cut in half. Squeeze one half, cut the rest into slices. Wash the fish, dab dry. Cut into 8-12 pieces. Sprinkle with lemon juice, let it steep a little.
3
Rinse the beans and let them drain. Wash and chop the parsley. Peel garlic. Chop the remaining onions and garlic finely. Sauté in 1 tbsp. hot oil in a saucepan. Add beans, approx. 100 ml water and broth, bring to the boil.
4
Pull the pot off the stove. Finely mash the beans with a hand blender. Season to taste with salt and cayenne pepper, keep warm.
5
Season fish with salt and pepper. Heat 2 tablespoons of oil in a large coated frying pan. Fry the fish in it in portions on each side for about 2 minutes. Season tomato salad to taste again. Arrange everything, sprinkle with parsley.
6
Garnish with lemon wedges.