Steamed seabass with tomato sauce, borlotti beans, taggiasca olives & gremolata

Plump, flaky sea bass fillets are gently steamed until succulent, layered with a vibrant tomato sauce, then paired with buttery borlotti beans, briny Taggiasca olives, and an herby gremolata for the ultimate Italian-inspired summer dish.

By Luke Holder
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This light, olive-oil-rich sea bass dish with beans, fresh vegetables and olive oil is rated Nutri-score B, providing healthy fats, protein and fibre while keeping saturated fat and salt in check.

Ingredients

For the tomato sauce

• 1kg vine-ripened cherry or datterini tomatoes
• 150g white bread, crusts removed
• 40g cabernet sauvignon vinegar
• Pinch of saffron
• 180g extra virgin olive oil
• 50g unsalted butter
• Pinch of sea salt flakes

For the gremolata

• 20g celery leaf
• 20g fresh basil leaves
• 20g fresh parsley
• 1 small garlic clove, grated
• 1 unwaxed lemon, zest and juice
• 20ml pickle liquor (equal parts white wine vinegar, water, and sugar)
• 80–100ml extra virgin olive oil
• Pinch of sea salt flakes

For the borlotti bean and olive mixture

• 280g podded borlotti beans
• 160g Taggiasca olives

For the sea bass

• 4 x 200g centre cut wild sea bass fillets, filleted and pin-boned

Method

1. Make the tomato sauce: Place tomatoes, white bread, vinegar, saffron and salt in a blender. Blend for 2 minutes, slowly pouring in the olive oil. Pass through a fine sieve or chinois and set aside.
2. Prepare the gremolata: Roughly chop celery leaf, basil, and parsley, and mix in a bowl. Add grated garlic, lemon zest, lemon juice, pickle liquor and olive oil. Stir well and season with sea salt.
3. Cook the beans: Simmer the borlotti beans in unsalted cold water for 25–40 minutes until soft. Drain, then combine with Taggiasca olives.
4. Steam the sea bass: Steam fillets for 5–8 minutes until opaque and just cooked through.
5. Finish the sauce: Warm the tomato sauce in a saucepan (do not boil) and whisk in the butter until glossy.
6. Assemble: Spoon the warm tomato sauce onto serving plates. Add a scoop of gremolata and a spoonful of the bean and olive mixture. Place a steamed sea bass fillet on top and serve immediately.

Suggested Wine Pairing

Classic Italian white wines and light rosés offset the Mediterranean freshness and gentle richness of this sea bass dish.

• Majestic: La Sogara Soave Classico (£8.99) – Crisp and lemony with a hint of almond, perfect alongside delicate fish and tangy sauce.
• Tesco: Finest Pinot Grigio delle Venezie (£7.50) – Bright, floral and dry; lifts tomato and olive, while not overpowering the bass.
• Sainsbury’s: Taste the Difference Provence Rosé (£9.50) – Lively berry notes, subtle salinity and freshness match well with olive and herb accents.

What can you serve with this

1. Crusty sourdough bread: For mopping up the saucy base and gremolata.
2. Steamed new potatoes: Mild and buttery, making a satisfying complement to the dish’s acidity.
3. Chargrilled courgettes: Adds earthiness and a smoky, summery note to the meal.
4. Light mixed leaf salad: Peppery and fresh, ideal alongside the clean flavours of sea bass.
5. Blanched green beans: For colour, bite, and gentle vegetal contrast.

FAQs for Steamed Sea Bass with Tomato Sauce, Borlotti Beans, Taggiasca Olives & Gremolata

• Can I use another fish instead of sea bass? Yes, bream or cod fillets also steam perfectly and take on the sauce flavours well.
• Do I need a steamer? No, you can use a metal colander set over a simmering pan, covered with a lid.
• Is it possible to use tinned borlotti beans? Yes, drain and rinse tin beans; they save time and work well with olives and sauce.
• What are Taggiasca olives? They’re small, fruity Italian olives; you can substitute with kalamata or another mild black olive if needed.
• How do I store leftovers? Cool quickly and refrigerate for up to 2 days. Enjoy the fish cold or gently reheat covered with foil.

Nutri-score Health Check

This dish is rated Nutri-score B: lean sea bass, loads of plant fibre from beans and vegetables, and a Mediterranean balance of healthy fats.

Positive Factors

• Sea bass fillet – High in protein, low in saturated fat and rich in healthy omega oils.
• Tomato sauce and gremolata – Bring antioxidants, vitamin C and plant polyphenols.
• Borlotti beans and olives – Provide fibre, iron and unsaturated fats.

Negative Factors

• Butter – Adds a little saturated fat; use sparingly or omit to lower fat content further.
• Salt – Present in olives and seasoning, but balanced by plenty of vegetables and legumes.

Nutri-score is based on the recipe’s ingredient composition and is meant as a general guide for nutritional quality.