Blue-eye baked in a bag with cannellini beans, tomato and fennel

Name: Blue-eye baked in a bag with cannellini beans, tomato and fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 x 400g cans cannellini beans,rinsed, drained; 200g grape tomatoes or cherry tomatoes, halved; 2 baby fennel, trimmed, thinly sliced, fronds reserved; 2 tbsp red wine vinegar; 1 tbsp olive oil; 4 x 180g skinless blue-eye fillets (or other firm white fish fillets); Chopped flat-leaf parsley, to serve; Lemon wedges, to serve

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $7.92 /serving

Author : Kate Tait

bake easy healthy

Blue-eye baked in a bag with cannellini beans, tomato and fennel

Ingredients

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2 x 400 grams cans cannellini beans,rinsed, drained200 grams grape tomatoes or cherry tomatoes, halved2 baby fennel, trimmed, thinly sliced, fronds reserved2 tbsp red wine vinegar1 tbsp olive oil4 x 180 grams skinless blue-eye fillets (or other firm white fish fillets)Chopped flat-leaf parsley, to serveLemon wedges, to serve

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Instructions

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Step 1

Preheat the oven to 200°C. Combine beans, tomato, fennel, vinegar, oil and 1 tablespoon water in a bowl.

Step 2

Lay out four 30cm sheets of baking paper. Place a fish fillet in the centre of one sheet, top with the bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel. Repeat with remaining parcels, then place on a tray and bake for 15-20 minutes until fish is cooked. Open parcels and slide fish and bean mixture onto plates with juices. Top with reserved fennel fronds and parsley, and serve with lemon.