Crispy skin fish with bean ragu from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 67) by Nagi Maehashi

  • celery
  • canned cannellini beans
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute blue-eye cod fillets, bream fillets, cod fillets, jewfish fillets, ocean trout fillets, river trout fillets, salmon fillets, sea bass fillets, snapper fillets, tilapia fillets, or fish fillets of your choice for barramundi fillets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blue-eye cod fillets, bream fillets, cod fillets, jewfish fillets, ocean trout fillets, river trout fillets, salmon fillets, sea bass fillets, snapper fillets, tilapia fillets, or fish fillets of your choice for barramundi fillets.

  • peaceoutdesign on October 16, 2024

    I hoped this would make me like fish skin, but even though it came out perfectly, it is still not my thing. Otherwise, this is a good weekday dinner.

  • KarinaFrancis on July 20, 2024

    Really good and really simple! I subbed 1/2 teaspoon of crushed fennel for the fresh and it worked!

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