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Herby baked fish with green olives

Name: Herby baked fish with green olives
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1kg leftover summery beans (see recipe above); 2 tbsp olive oil; small handful of soft herbs finely chopped (we used parsley and basil); 2 tsp za’atar; 120g green olives roughly chopped; 500g white fish loins (such as cod), cut into 4; leftover herby green aïoli (see recipe above)

Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli

25 min total 5 min prep 20 min cook 4 423 cal

Ingredients

4 serv.

1kg leftover summery beans (see recipe above)
2 tbsp olive oil
small handful of soft herbs finely chopped (we used parsley and basil)
2 tsp za’atar
120g green olives roughly chopped
500g white fish loins (such as cod), cut into 4
leftover herby green aïoli (see recipe above)

Instructions

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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.