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Baked fish with tomatoes, beans and olives
Baked fish with tomatoes, beans and olives
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and easy baked fish with simple ingredients, ready in just 30 minutes!
Ingredients:
  • 2 tsp fennel seeds
  • 2.50 gm sweet paprika
  • 1/2 tsp dried chilli flakes
  • 4 fish cutlets, such as blue-eye trevalla, salmon or ocean trout
  • 45.50 gm olive oil, plus extra, to drizzle
  • 1 lemon
  • 3 cloves garlic
  • 400g can cherry tomatoes or diced tomatoes
  • 400g can butter beans
  • 55g (1/3 cup) pitted kalamata olives
  • 300g frozen broad beans
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 220C. Finely chop fennel seeds and mix with paprika and chili. Rub fish with 1 tablespoon of oil, coat with the spice blend. Slice lemon in half and thinly slice. Peel and thinly slice garlic.
  • In a large ovenproof frying pan over medium heat, warm up the remaining 1 1/2 tablespoons of oil. Cook the fish for 1 1/2 minutes on each side until browned but slightly undercooked. Transfer the fish to a plate. Add garlic to the pan and cook for 1 minute until fragrant. Sear the lemon for 1 minute until it caramelizes, then add tomatoes. Drain and rinse the butter beans before adding them to the pan along with the olives. Bring to a simmer, place the fish on top, and bake in the oven for 5 minutes. Enjoy!
  • Pour boiling water over the broad beans and let them sit for 1 minute. Drain the beans and then remove the skins by gently squeezing them. Add the beans to the pan, stir gently, and bake for an additional 5 minutes or until the fish is perfectly cooked.
  • Plate the dish and generously drizzle with a touch of extra virgin olive oil. Enjoy alongside freshly baked bread.

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