Name: Fish with tomato, capers and creamy beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 40.00 ml drained capers; 2 ripe small tomatoes, chopped; 125ml chicken stock; 18.20 gm olive oil; 800g canned cannelini beans, rinsed and drained; 2 tsp rosemary sprigs, roughly chopped; 4 firm white fish fillets (such as blue eye, snapper or swordfish); 1 lemon, thinly sliced

Fish with tomato, capers and creamy beans

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Elevate your fish dinner with our unique and delicious side dishes.

Ingredients:

40.00 ml drained capers
2 ripe small tomatoes, chopped
125ml chicken stock
800g canned cannelini beans, rinsed and drained
2 tsp rosemary sprigs, roughly chopped
4 firm white fish fillets (such as blue eye, snapper or swordfish)
1 lemon, thinly sliced

Instructions:

Preheat the oven to 200°C. In a pan, combine beans and stock, bringing them to a boil. Simmer for 10 minutes until beans are very soft and liquid is mostly absorbed. Mash the beans until smooth, season with salt and pepper, then cover to keep warm.
Lay the fish in a foil-lined ovenproof dish, top with lemon slices, tomatoes, and capers. Bake for 10 minutes until the fish flakes easily with a knife.
Combine fragrant rosemary with olive oil and season generously with salt and pepper. Drizzle this aromatic mixture over the fish and enjoy alongside creamy bean puree.

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