Fish with tomato, capers and creamy beans

Готовим Fish Fish with tomato, capers and creamy beans

We have thought up some interesting side dishes to serve with your fabulous fish dinner tonight.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Place beans and stock into a pan and bring to a boil. Reduce heat and simmer for 10 minutes or until beans are very soft and most of the liquid has been absorbed. Mash beans until smooth, season with salt and pepper, cover and keep warm.
  2. Place fish in an ovenproof baking dish lined with foil, arrange lemon slices on top fish, and top with tomatoes and capers. Bake for 10 minutes or until fish flakes when tested with the tip of a knife.
  3. Mix rosemary with the oil and season with salt and pepper. Drizzle over fish and serve with bean puree.

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2 tbsp drained capers
2 ripe small tomatoes, chopped
1/2 cup Massel salt reduced chicken style liquid stock
1 tbsp olive oil
800g canned cannelini beans, rinsed and drained
2 tsp rosemary sprigs, roughly chopped
4 firm white fish fillets
1 lemon, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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