Romy Gill’s paprika sea bass with creamy butter beans recipe

paprika sea bass
Maja Smend

SERVES 4

4 sea bass fillets
2 1⁄2 tsp ground paprika
1 tsp ground black pepper
1⁄2 tsp sea salt, plus extra to sprinkle (optional)
3 1⁄2 tbsp olive oil
6 large garlic cloves, chopped
25g fresh coriander, chopped
Juice of 1⁄2 lemon

CREAMY BUTTER BEANS
2 tbsp olive oil
4 garlic cloves, chopped
25g salted butter
2 x 400g cans butter beans, drained and rinsed
40g flat-leaf parsley, roughly chopped
1⁄2 tsp sea salt

  1. Preheat the oven to 220C/200C fan/gas 7. Place the sea bass fillets on a baking tray. In a bowl, mix together 2 tsp paprika, the pepper, salt and 1 tbsp olive oil, then pour on top of the fish, making sure it is coated on both sides. Roast in the oven for 10 minutes.
  2. Meanwhile, make the butter beans. Heat the oil over a medium heat in a frying pan. Add the 4 chopped garlic cloves, cook for 1 minute, then add the butter and the beans, parsley and salt. Stir and cook for 3-4 minutes.
  3. Just before the fish is ready, heat the remaining 2 1⁄2 tbsp oil in a frying pan over a high heat. Add the 6 chopped garlic cloves cook for 1 minute, then add the coriander, lemon juice and remaining 1⁄2 tsp paprika. Stir and cook for another minute, then remove from the heat.
  4. Serve the fish and the butter beans with the coriander dressing spooned over.

For more of Romy’s simple summer recipes, go to @romygill.

Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando