Name: Blue-eye baked in a bag with cannellini beans, tomato and fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 x 400g cans cannellini beans,rinsed, drained; 200g grape tomatoes or cherry tomatoes, halved; 2 baby fennel, trimmed, thinly sliced, fronds reserved; 40.00 ml red wine vinegar; 18.20 gm olive oil; 4 x 180g skinless blue-eye fillets (or other firm white fish fillets); Chopped flat-leaf parsley, to serve; Lemon wedges, to serve

Blue-eye baked in a bag with cannellini beans, tomato and fennel

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Delightful steamed fish parcels with clean, simple flavors.

Ingredients:

2 x 400g cans cannellini beans,rinsed, drained
200g grape tomatoes or cherry tomatoes, halved
2 baby fennel, trimmed, thinly sliced, fronds reserved
40.00 ml red wine vinegar
4 x 180g skinless blue-eye fillets (or other firm white fish fillets)
Chopped flat-leaf parsley, to serve

Instructions:

Preheat your oven to a toasty 200°C. Mix together beans, tomato, fennel, vinegar, oil, and a splash of water in a bowl.
Place a fish fillet in the center of each of the four 30cm sheets of baking paper. Top each with the bean mixture and season with salt and pepper. Fold the long sides of the paper up to meet in the middle, fold several times to secure, then twist both ends and tuck under to form parcels. Bake all parcels on a tray for 15-20 minutes until fish is cooked. Serve by opening the parcels and sliding fish and bean mixture onto plates with juices. Garnish with reserved fennel fronds and parsley, and serve with lemon.

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