Grab a few ingredients for this victorious baked fish dish - ready in around half an hour!
- Preheat oven to 220C. Finely chop fennel seeds and combine with paprika and chilli. Rub fish with 1 tablespoon oil, then dust in spice mixture. Halve lemon, then thinly slice. Peel, then thinly slice garlic.
- Heat remaining 1 1/2 tablespoons oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1 1/2 minutes each side or until browned but not quite cooked through. Transfer to a plate. Add garlic to pan and cook, stirring, for 1 minute or until fragrant. Add lemon and cook, turning, for 1 minute or until it starts to caramelise. Add tomatoes. Drain and rinse butter beans, then add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.
- Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, then squeeze beans from skins. Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.
- Divide among plates and drizzle with a little extra oil. Serve with bread.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set