Fish with baby leeks and borlotti beans

August 12, 2016 (Last Updated: November 13, 2018)
Fish with baby leeks and borlotti beans recipe


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

Serves: 4
Cooking Time: 1 hour 30 mins


  • 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.


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