Recipes Baked fish with tomatoes, beans and olives

Recipes Baked fish with tomatoes, beans and olives

Recipes Baked fish with tomatoes, beans and olives

Recipes Baked fish with tomatoes, beans and olives Get a few ingredients for this successful baked fish dish – ready within around 30 minutes! Baked fish with tomatoes, beans and olives

Ingredients

  • two teaspoons fennel seeds
  • one teaspoon sweet paprika
  • 1/2 teaspoon dried out chilli flakes
  • 4 fish cutlets, such as blue-eye trevalla, trout or ocean trout
  • 2 1/2 tablespoons essential olive oil, in addition extra, to drizzle
  • 1 lemon
  • 3 cloves garlic clove
  • 400g may cherry tomatoes or diced tomatoes
  • 400g can butter beans
  • 55g (1/3 cup) pitted kalamata olives
  • 300g frozen large beans
  • Crusty bread, in order to serve

Method

  • Action 1

    Preheat oven in order to 220C. Finely cut fennel seeds and combine with paprika and chilli. Stroke fish with one tablespoon oil, after that dust in essence mixture. Halve ” lemon “, then thinly cut. Peel, then very finely slice garlic.

  • Step 2

    Heat staying 1/2 tablespoons oil in a big, ovenproof baking pan over medium temperature. Add fish and cook for 1/2 minutes every side or until browned but not really quite cooked through. Move to some plate. Add garlic to pan and prepare, stirring, for 1 minute or even till fragrant. Add lemon and make, switching, for 1 minute or till this begins to caramelise. Add tomatoes. Strain and rinse butter beans, then include to pan with olives. Bring in order to a simmer, place fish on best, transfer pan to oven and cook for 5 mins.

  • Step 3

    Meanwhile, pour cooking water more than broad beans and are a symbol of 1 moment. Drain, then squeeze beans from skin. Remove pan from cooker, gently mix in beans, then cook for the further 5 minutes or even until fish is just cooked.

  • Step 4 Separate among discs and drizzle with the little additional oil. Serve with breads.