Escolar with Pine Nuts and Beans

Directions

1. 1

   Step 1

   

   Take the frozen beans out of the freezer and let them thaw slightly. Peel the garlic. Rinse the parsley and thyme. Prepare a frying pan and a deep baking dish about 20 × 35 cm in size.

2. 2

   Step 2

   

   Clean the escolar, separate the fillet from the bones, but do not remove it from the skin.

3. 3

   Step 3

   

   Cut each piece of escolar fillet in half crosswise. Sprinkle evenly with salt and black pepper, lightly rubbing the spices into the fish.

4. 4

   Step 4

   

   Cut the garlic into thin slices. Finely chop the parsley leaves.

5. 5

   Step 5

   

   Heat a dry frying pan over medium heat. Toast the pine nuts, stirring, for 2–3 minutes until golden brown. Add the garlic and chopped parsley. Heat everything together for another 1 minute.

6. 6

   Step 6

   

   Pour olive oil into the pan, mix, and let it heat up. Place the fish fillet pieces in the pan. Fry for 2–3 minutes on each side.

7. 7

   Step 7

   

   Preheat the oven to 180 °C. Transfer the escolar fillet along with the nuts, garlic, and herbs to the baking dish. Arrange the thyme sprigs on top, drizzle evenly with white wine. Bake the fish for 10–15 minutes.

8. 8

   Step 8

   

   Bring water to a boil in a saucepan. Add 1 tsp of salt. Drop the beans into the boiling water for 1 minute and drain in a colander.

9. 9

   Step 9

   

   Heat vegetable oil in a clean frying pan. Fry the beans until cooked.

10. 10

    Step 10

    

    Pour sugar into the pan, add vinegar. Mix and heat. Fry over medium heat for 5 minutes, mix again, and turn off the heat.

11. 11

    Step 11

    

    Arrange the escolar fillet with nuts on plates and complement each serving with the bean side dish.