This fish with baby leeks and borlotti beans pairs well with a Sauvignon/Semillon blend. It is a classic match with seafood. For a spoil try Vergelegen White Blend, even more food-friendly with at least six years ageing.
Fish with baby leeks and borlotti beans
- 400g Roma tomatoes, peeled and chopped
- 1 x 400g tin whole peeled tomatoes
- 80ml (? cup) olive/avocado oil
- 45ml (3 tbsp) butter
- 2 onions, finely chopped
- 3 garlic cloves, thinly sliced
- 2,5ml (½ tsp) dried chilli flakes
- salt and freshly ground black pepper, to taste
- 1 x 400g tin borlotti beans or sugar beans, drained
- 8 baby leeks, trimmed and cut in half lengthways
- 4 x 200g fillets of firm white sustainable fish
- fresh flat-leaf parsley, chopped, to serve
Purée the fresh and tinned tomatoes in a food processor.
Heat 30ml (2 tbsp) of the oil with the butter in a large saucepan over medium heat and cook the onions, garlic and chilli until the onions are soft, about 8 minutes.
Add the tomato purée and cook over low heat until thickened and reduced, about 1 hour. Season the tomato mixture, add the beans and heat through. Set aside to keep warm.
Cook the leeks in boiling salted water until tender, about 8 minutes.Drain, season and toss together with 15ml (1 tbsp) of the oil.
Heat the remaining oil in a frying pan over medium-high heat. Fry the fish pieces on one side until golden, about 2 minutes, then turn and fry on the other side until cooked through, about a further 5 minutes.
To serve, place a spoonful of the bean mixture on each plate. Top with a piece of fish and a few leeks and garnish with the parsley.