Braised pieces of fish with haricot beans
I made the beans in this dish into a sort of sauce enhanced with parsley, basil and thyme. The aromatic vegetables provided a bit of sweetness, and when I added the fish (I used snapper, but blue cod would have been better), the result was a blissful combination of flavours.
- Put the oil into a large frying pan over a moderate heat.
- Peel and chop the carrots and onion into small dice and fry until they start to colour and soften.
- Chop the tomatoes, discarding the seeds, then add the flesh to the pan with the wine.
- Bring to the boil, reduce the heat and simmer for 2 minutes.
- Drain the beans, then stir them in and cook for 5 minutes.
- Finely chop the garlic. Roughly chop the parsley, basil and thyme.
- Gently toss the herbs through the beans and simmer for 2 minutes. Season with salt and pepper.
- Arrange the pieces of fish over the beans, covering with bubbling sauce. Simmer for 3-4 minutes until the fish is cooked through.
- Season the fish with a good pinch of salt, then divide the beans between 2 plates, and place the fish on top.