I like the idea of grilling whole fish, and slowly picking at it, throughout dinner. I think cooking the entire fish, with bones and all, makes it tastier. I used the same ingredients as before, and along with it, served a watercress salad and butter beans cooked with sage in tomato sauce. That's another great thing about this fish recipe, it lends itself well to a lot of side dishes.
Let's move on to the giant beans. There's something about sage and white beans. Something delicious. We first tried a similar recipe years ago at a local Italian restaurant, and since then, have been recreating versions of it at home. First, I sauteed some garlic and fresh sage. Then I added my can of beans, a small can of tomato sauce, a bit of tomato paste, sage powder, salt and pepper, and let the beans cook for about 10 minutes. Top off with a bit more olive oil, and you've got yourself some tasty beans.