Baked fish with tomatoes, beans and olives

Baked fish with tomatoes, beans and olives

Grab a few ingredients for this delicious baked fish dish – ready in around half an hour!

 

Ingredients (serves 4):

  • 2 tsp fennel seeds
  • 1 tsp sweet paprika
  • ½ tsp dried chili flakes
  • 4 x ±150g fish cutlets, such as hake or any line fish
  • 2½ tbs olive oil, plus extra, to drizzle
  • 1 lemon
  • 3 cloves garlic
  • 400g can cherry or diced tomatoes
  • 400g can butter beans
  • 55g (1/3 cup) pitted Kalamata olives
  • 300g frozen broad beans

 

Method:

  1. Preheat oven to 220°C.
  2. Finely chop fennel seeds and combine with paprika and chili.
  3. Rub fish with 1 tbs oil, then dust in spice mixture.
  4. Halve lemon, thinly sliced. Peel, then thinly slice garlic.
  5. Heat remaining 1½ tbsp. oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1½ minutes each side or until browned but not quite cooked through. Transfer to a plate.
  6. Add garlic to pan and cook, stirring, for 1 minute or until fragrant.
  7. Add lemon and cook, turning, for 1 minute or until it starts to caramelize. Add tomatoes.
  8. Drain and rinse butter beans, add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.
  9. Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, squeeze beans from skins.
  10. Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.
  11. Divide among plates and drizzle with a little extra oil.
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