Herby baked fish with green olives
Serves 4
Easy
Prep:
Cook:
Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli
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- 1kg leftover summery beans(see recipe above)
- 2 tbsp olive oil
- small handful of soft herbsfinely chopped (we used parsley and basil)
- 2 tsp za’atar
- 120g green olivesroughly 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
- fibre13ghigh
- protein42g
- salt2.25g
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.
