Herby baked fish with green olives
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
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.
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.
