Roasted fish with bean and herb salad

Ingredients

3 tbsp extra-virgin olive oil
70g cubed pancetta
4 x 150g thick white fish fillets, such as haddock, hake or cod, with skin
500g cherry tomatoes on the vine
1 garlic clove, crushed
2 shallots, sliced
2 tbsp capers, chopped
1 red chilli, finely chopped
2 x 400g cans cannellini beans, drained and rinsed
Large bunch of fresh flatleaf parsley, chopped
Grated zest and juice of 1 lemon

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Method

Preheat the oven to 180°C/fan160°C/ gas 4. Place 2 tbsp of the oil in a large heavy-based roasting tin over a high heat. Add the pancetta and cook for 1 minute until starting to brown. Add the fish, skin side down, and cook for 2 minutes until the skins are golden. Add the tomatoes and toss well with the oil in the tin. Remove from the hob, season with plenty of pepper, then roast in the oven for 10 minutes.
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the garlic and shallots and cook for a few minutes. Add the capers and chilli and cook for a further minute. Add the beans, cook to warm through, then toss with the parsley, lemon juice and a pinch of salt.
Divide the fish among plates and spoon over the pancetta, pan juices and roasted tomatoes. Serve with the bean salad, Roast Parmesan and Mustard new potatoes and Black forest cherry dessert.

Recipe from July 2009 Issue

Nutrition

Nutrition: per serving

Calories: 451kcals
Fat: 15.7g (3.1g saturated)
Protein: 44g
Carbohydrates: 32.9g (4.7g sugar)
Salt: 1.4g

delicious. tips

If you don’t have a roasting tin suitable for the hob, brown the fish in a frying pan and transfer to a baking tray before putting in the oven.

Buy ingredients online

Published: 30 Jun 09
Updated: 18 Mar 24

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