800 g Canned Cannellini Beans

(Washed)

250 g Cherry Tomatoes

(Sliced)

2 Fennels

(Bulbs removed, sliced thinly)

2 tbsp Red Wine Vinegar

1 tbsp Extra Virgin Olive Oil

3 tbsp Fresh Coriander

(Picked)

600 g White Fish

1 Lemon

(Quartered)

1. Preheat oven to 180C.
2. In a bowl, combine beans, tomatoes, chopped fennel, vinegar, oil and 1 tbsp water.
3. Line a baking tray with baking paper, placing fish on the tray and topping with bean mixture.
4. Bake fish for approx 15 minutes.

Serve with lemon wedges and corriander leaves.