wow, that looks tasty!
Baked White Fish, Herbs & Cannellini Beans
-
-
- 20
- Amount Per Serving
- Energy
- 1659kJ (396 Cal)
- Protein
- 43.1g
- Fat,total
- 9.6g
- - saturated
- 1.6g
- Carbohydrates
- 27.8g
- Sugars
- 4.3g
- Sodium
- 699.1mg
What do I need?
- 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)
How do I make it?
- Preheat oven to 180C.
- In a bowl, combine beans, tomatoes, chopped fennel, vinegar, oil and 1 tbsp water.
- Line a baking tray with baking paper, placing fish on the tray and topping with bean mixture.
- Bake fish for approx 15 minutes.
Serve with lemon wedges and corriander leaves.
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