Gurnard fillets with cannellini beans cooked in with tomato sauce
Centine Bianco

Ingredients for 4 people
500 g of cannellini beans, already cooked
1 clove of garlic
1 sprig of fresh marjoram
1 sprig of fresh oregano
2 sage leaves
4 tablespoons of extra virgin olive oil
2 teaspoons of tomato paste
250 ml of bean cooking water
400 g of gurnard fillets, already cleaned
chili pepper
black pepper

Finely chop the oregano with the marjoram, sage and garlic.
Collect the finely minced herbs and garlic in a pan, add some dry chilli pepper to taste, oil and a pinch of salt.
Sauté over medium heat for one minute to infuse the oil with the herb flavours, then add the beans.
Dilute the tomato paste with the bean cooking water and pour it into the pan.
Cook over medium-low heat about 10 minutes, then season with salt and pepper.
Place the gurnard fillets on the beans, and cook them for a few minutes.
Serve them immediately by adding a few leaves of fresh herbs.