Serves 4
Prep: 10 mins
Cooking: 20 mins
|
Kcal |
Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
|
455 |
20 | 33 | 26 |
13 |
What you need.
For the sauce:
1 large bunch parsley, roughly chopped
4 tbsp. chopped fresh dill
2 shallots, roughly chopped
3 cloves garlic, chopped
1 tbsp. red wine vinegar
2.7 fl oz. (80ml) extra-virgin olive oil
½ tsp. salt
¼ tsp. ground black pepper
For the fish:
2x 14 oz. (400g) cans cannellini beans, drained, rinsed
4x 5 oz. (140g) cod filets
salt & black pepper
lemon wedges, for serving
What you need to do.
Preheat the oven to 400°F (200°C).
Place all the ingredients for the sauce into a blender and pulse until well combined, then set aside.
Spread the beans in an even layer into the base of a large oven proof dish. Season the beans with salt and pepper.
Pat the fish filets, dry with a paper towel, and season with salt and pepper, then place the filets on top of the beans. Pour over the parsley sauce, and bake in the oven for 15-18 minutes, until the fish is cooked through.
Remove from the oven and serve immediately with fresh lemon wedges.
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