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  • 1kg leftover summery beans
    (see recipe above)
  • 2 tbsp olive oil
  • small handful of soft herbs
    finely chopped (we used parsley and basil)
  • 2 tsp za’atar
  • 120g green olives
    roughly chopped
  • 500g white fish loins
    (such as cod), cut into 4
  • leftover herby green aïoli
    (see recipe above)

Nutrition: per serving

  • kcal423
  • fat12g
  • saturates2g
  • carbs29g
  • sugars3g
  • fibre13g
    high
  • protein42g
  • salt2.25g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Tip the beans and a few ladlefuls of its broth into a large baking dish. Combine the oil, herbs, za’atar, olives and some seasoning in a bowl, and use this to coat the fish.

  • step 2

    Arrange the fish over the beans and bake for 15-20 mins, depending on how thick the fish is, until the fish is cooked through and the beans are bubbling. Divide between four plates and top with a spoonful of aïoli.

Recipe from Good Food magazine, June 2025

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