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1 hour
1 hour


Ingredients checklist
For the Jerusalem artichoke purée
For the stew
For the cavolo nero
To plate

Sea bass with cannelini bean, Serrano ham and leek stew, and textures of Serrano ham and Jerusalem artichoke purée

This dish might sound complex, but it all comes together in under an hour! A proper “fake fancy food” dish that is sure to impress.

Skip the purée if you can’t get hold of Jerusalem artichokes - it’s a lovely addition to the dish, but the sea bass would work well with just the cavolo nero and the serrano, leek and cannelini bean stew.

  1. Remove sea bass from fridge, all packaging and add flesh-side down to a plate lined with kitchen roll. Dry the skin with more kitchen roll and sprinkle with salt. Put to one side. 
  2. Preheat oven to 200 celcius. 
  3. Peel all but one of the artichokes - leave the smallest artichoke to one side - and roughly dice. Add to a pan with 1/2 tsp salt and cover with cold water. Place on the hob, bring to a boil, reduce heat to low and simmer away until completely tender - about 40 minutes. 
  4. Very finely slice the other artichoke - use a mandolin if you have one - these will become your artichoke crisps. Add to a small bowl with 1/2 teaspoon oil and a pinch of salt. Mix together and leave to one side. 
  5. While the artichoke cubes cook, finely slice the leek and 1 garlic clove. Heat a knob of butter and a splash of oil in a wok. Add the leeks and garlic, and cook gently until soft - about 7 minutes. Add the drained can of beans and the stock, reduce heat to low and simmer for 20 minutes. 
  6. Meanwhile, line a baking sheet with baking paper. Shake off excess oil from the sliced artichokes and place in a single layer on the sheet. Add to the oven with a 20 minute timer. 
  7. When your oven timer has 10 minutes left on, place 2 slices of Serrano ham on a baking tray and stick in the oven with the artichokes. Cook for the remaining 10 minutes on the timer before removing from the oven and placing to one side. 
  8. Once the artichoke cubes are cooked, drain and add to a blender with the cream. Blitz until smooth, then add salt and pepper to taste. Add back to the pan on a very low heat to keep warm until ready to plate. 
  9. Add the cavolo Nero to a wok, cover about a third with water, and turn up heat to high. Cover and cook for around 4 minutes, until tender but with a bit of bite. Drain fully. In the same pan but on medium heat, heat a teaspoon of oil and add a minced garlic clove. Cook for a minute before stirring through the cooked cavolo Nero. Add a teaspoon of lemon juice, season to taste and put on a very low heat, covered, until ready to serve.
  10. Heat a tablespoon of oil to a frying pan to a medium high heat. Add the sea bass skin side down, using a fish slice to push down so it cooks evenly. Cook skin side down for 5 minutes, then flip over and cook flesh side down for 1 minute, or until cooked through. 
  11. Tear up the remaining Serrano ham and stir through the leek and bean mix. Season to taste. 
  12. To plate - smear some purée across one side of the plate. Using a ladle, plate the white bean stew mix alongside the purée and add cavolo Nero in between the stew and the purée. Place the fish on top, then sprinkle with the artichoke and Serrano crisps.