Herby baked fish with green olives
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Herby baked fish with green olivesNew Recipes

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

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 423
  • fat 12g
  • saturates 2g
  • carbs 29g
  • sugars 0g
  • fibre 13g
  • protein 42g
  • salt 2.25g

Ingredients

  • 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)

Method

  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.

  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.

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