Herby baked fish with green olives
Other · Total time : 25 min · Prep : 5 min · Cook : 20 min · 4 servings
Allergens : Fish
Ingredients
For 4 servings
- 1 kg leftover summery beans (see recipe above)
- 2 c. à soupe olive oil
- small handful of soft herbs finely chopped (we used parsley and basil)
- 2 c. à café za’atar
- 120 g green olives roughly chopped
- 500 g white fish loins (such as cod), cut into 4
- leftover herby green aïoli (see recipe above)
Method
- 1.Heat the oven to 200C/180C fan/gas 6. Tip the beans and a few ladlefuls of its broth into a large baking dish. Combine the oil, herbs, za’atar, olives and some seasoning in a bowl, and use this to coat the fish.
- 2.Arrange the fish over the beans and bake for 15-20 mins, depending on how thick the fish is, until the fish is cooked through and the beans are bubbling. Divide between four plates and top with a spoonful of aïoli.