Mediterranean Sea Bass with Almond-Herb Crust and Roasted Tomato Gigante Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and the 2 whole garlic cloves on a small tray, toss with 1 tablespoon olive oil, a pinch of salt, and a little pepper, and roast for 15 minutes until the tomatoes soften and begin to split.

2. 2

   Meanwhile, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the red onion, fennel, and the 2 chopped garlic cloves. Cook for 6 to 8 minutes, stirring, until tender and fragrant.

3. 3

   Add the sweet paprika, dried oregano, cooked gigante beans, and vegetable broth. Simmer gently for 5 minutes. Stir in the green olives, capers, 1 tablespoon lemon juice, 1/2 teaspoon salt, and some black pepper.

4. 4

   Remove the roasted tomatoes and garlic from the oven. Lightly mash the roasted garlic cloves with a fork and add them to the skillet along with the roasted cherry tomatoes and their juices. Cook 5 minutes more, stirring carefully so the beans do not break up too much. Keep warm over low heat.

5. 5

   In a bowl, combine the sliced almonds, breadcrumbs, fresh parsley, lemon zest, 2 tablespoons olive oil, the remaining 1 tablespoon lemon juice, and a pinch of salt. The mixture should be moist and loose.

6. 6

   Pat the sea bass fillets dry and place them on a lightly oiled baking tray or dish using the remaining 1/2 tablespoon olive oil. Season with the rest of the salt and black pepper. Divide the almond-herb crust over the top of each fillet, pressing gently so it adheres.

7. 7

   Bake the sea bass at 220 °C / 425 °F for 10 to 12 minutes, until the fish is tender, opaque, and flakes easily with a fork, and the crust is golden.

8. 8

   To serve, spoon the roasted tomato gigante beans into shallow bowls and set a sea bass fillet on top. Spoon over any tray juices and serve immediately.