Fish cooked in a jar with fennel and orange salad

This is the perfect dish for people who love fish, but don’t like the smell that comes with cooking it.

Recipe «Fish cooked in a jar with fennel and orange salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 180g firm white fish fillets, 8 lemon thyme sprigs, 8 flat-leaf parsley sprigs, 2 tbsp olive oil, 2 garlic cloves , 8 whole black peppercorns, 4 slices lemon, 2 tbsp white wine , 400g can cannellini beans, rinsed, drained, 2 small fennel bulbs, thinly sliced , fronds reserved, Juice of 1/2 lemon, 2 oranges, peeled, sliced, 1 cup pitted kalamata olives, 1/3 cup flat-leaf parsley leaves, 1/4 cup extra virgin olive oil.

Ingredients:

• 4 x 180g firm white fish fillets 
• 8 lemon thyme sprigs 
• 8 flat-leaf parsley sprigs 
• 2 tbsp olive oil 
• 2 garlic cloves 
• 8 whole black peppercorns 
• 4 slices lemon 
• 2 tbsp white wine 
• 400g can cannellini beans, rinsed, drained 
• 2 small fennel bulbs, thinly sliced , fronds reserved 
• Juice of 1/2 lemon 
• 2 oranges, peeled, sliced 
• 1 cup pitted kalamata olives 
• 1/3 cup flat-leaf parsley leaves 
• 1/4 cup extra virgin olive oil 

Instructions

1. Place 2 fish fillets in each jar, then divide the thyme, parsley, olive oil, garlic, peppercorns, lemon slices and wine between the jars. Season with sea salt, then close and seal.
2. Bring a large saucepan of water to the boil. Carefully place the jars in the pan, making sure the water comes at least halfway up the sides. Reduce heat to medium-low and simmer for 20 minutes or until the fish is opaque and just cooked.
3. Meanwhile, for the salad, combine all ingredients in a large bowl, season with sea salt and freshly ground black pepper and toss gently to combine.
4. Carefully remove jars from the pan and stand for 5 minutes. Divide the salad and cannellini beans among plates, then top with the fish and reserved fennel fronds.