Serves 4 (easily halved)
I love this because it can be assembled in advance and kept in the fridge covered with cling film until ready to bake! So simple but so delicious!
Ingredients
1 x 250g punnet cherry tomatoes
¾ cup (115g) pitted Kalamatta olives
2 cloves garlic, crushed
2 x 400 g cans cannellini (white) beans, drained and rinsed
4 x 200g white fish fillets(I like to use Barramundi)
sea salt and cracked black pepper
100g unsalted butter, chopped
½ cup (125ml) white wine
rocket and spinach leaves, to serve
shaved parmesan, optional
lemon wedges, to serve
How to
- Preheat oven to 200 C / 180 C fan-forced. Place the tomatoes, olives, garlic and beans in a baking dish and toss to combine.
- Top with the fish and sprinkle with salt and pepper. Top with the chopped butter and pour over the wine. Roast for about 15–20 minutes or until the fish is cooked through.
- Serve with the rocket and spinach. Sprinkle with some shaved parmesan, if desired.
