15 INGREDIENTS • 5 STEPS • 45MINS

Pan-Roast Branzino with Cannellini Beans

Name: Pan-Roast Branzino with Cannellini Beans
Total time: PT2700.0S
Yield: 4
Ingredients: 4 Branzino Fillet; as needed Olive Oil; to taste Salt; 14 ounce Grape Tomatoes; 3 tablespoon Olive Oil; to taste Salt; 1 pinch Granulated Sugar; 2 tablespoon Extra-Virgin Olive Oil; 2 clove Garlic; 1 Bay Leaf; 3 can Cannellini White Kidney Beans; 1 cup Vegetable Stock; 1 head Tuscan Kale; 1/2 Lemon; to taste Salsa Verde

Bright, rustic, and refined—Mediterranean comfort on a plate.

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Bright, rustic, and refined—Mediterranean comfort on a plate.

Gordon Ramsay

Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.

https://www.gordonramsay.com/

45MINS

Total Time

Ingredients

Servings

us / metric

4
(8 oz)

Branzino Fillets

as needed

Olive Oil

to taste

Salt

Tomatoes

2 2/3 cups

Grape Tomatoes, halved

3 Tbsp

Olive Oil

to taste

Salt

1 pinch

Granulated Sugar

Beans

2 Tbsp

Extra-Virgin Olive Oil

2 cloves

Garlic, sliced

Bay Leaf

3 cans
(15 oz)

Cannellini White Kidney Beans

1 cup

Vegetable Stock

1 head

Tuscan Kale, de-stemmed, finely shredded

1/2

Lemon, juice only

To Serve

to taste

Salsa Verde

Love This Recipe?

Gordon Ramsay

https://www.gordonramsay.com/

Cooking Instructions

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step 1

For the tomatoes, preheat the oven to 325F. Toss the Grape Tomatoes (2 2/3 cups) in Olive Oil (3 Tbsp), season with Salt (to taste) and Granulated Sugar (1 pinch), then tip onto a baking tray and arrange in an even layer. Roast for 20-25 minutes until soft and jammy.

step 2

For the beans, heat the Extra-Virgin Olive Oil (2 Tbsp) in a saucepan over a medium heat, add the Garlic (2 cloves) and Bay Leaf (1) and fry for 1-2 minutes. Add the Cannellini White Kidney Beans (3 cans), bean liquid and Vegetable Stock (1 cup), bring to a simmer then cover and cook for 10 minutes.

step 3

Stir in the Tuscan Kale (1 head), cook for 2-3 minutes to wilt then stir in the Lemon (1/2) juice and season. Fold in the tomatoes.

step 4

Pan fry in Olive Oil (as needed) the Branzino Fillets (4) skin-side down with Salt (to taste) for 3-4 minutes until crisp. Flip the fish, remove the heat and leave to stand for 1-2 minutes (depending on thickness).

step 5

Spoon the beans into a bowl, top with the fish, and spoon over the Salsa Verde (to taste).

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