Fish Family friendly Main Italian

Fish cooked in a jar with fennel and orange salad

Name: Fish cooked in a jar with fennel and orange salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 4 x 180g firm white fish fillets (such as ling); 8 lemon thyme sprigs; 8 flat-leaf parsley sprigs; 2 tablespoons olive oil; 2 garlic cloves; 8 whole black peppercorns; 4 lemon slices; 2 tablespoons white wine; 400g can cannellini beans, rinsed, drained; 2 small fennel bulbs, thinly sliced (a mandoline is ideal), fronds reserved; Juice of 1/2 lemon; 2 oranges, peeled, sliced; 1 cup (120g) pitted kalamata olives; 1/3 cup flat-leaf parsley leaves; 1/4 cup (60ml) extra virgin olive oil

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15m

20m

Fish cooked in a jar with fennel and orange salad

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This is the perfect dish for people who love fish, but don’t like the smell that comes with cooking it.

4 x 180g firm white fish fillets (such as ling)
8 lemon thyme sprigs
8 flat-leaf parsley sprigs
2 tablespoons olive oil
2 garlic cloves
8 whole black peppercorns
4 lemon slices
2 tablespoons white wine
400g can cannellini beans, rinsed, drained

Fennel and orange salad

2 small fennel bulbs, thinly sliced (a mandoline is ideal), fronds reserved
Juice of 1/2 lemon
2 oranges, peeled, sliced
1 cup (120g) pitted kalamata olives
1/3 cup flat-leaf parsley leaves
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place 2 fish fillets in each jar, then divide the thyme, parsley, olive oil, garlic, peppercorns, lemon slices and wine between the jars. Season with sea salt, then close and seal.
2.

Bring a large saucepan of water to the boil. Carefully place the jars in the pan, making sure the water comes at least halfway up the sides. Reduce heat to medium-low and simmer for 20 minutes or until the fish is opaque and just cooked.
3.

Meanwhile, for the salad, combine all ingredients in a large bowl, season with sea salt and freshly ground black pepper and toss gently to combine.
4.

Carefully remove jars from the pan and stand for 5 minutes. Divide the salad and cannellini beans among plates, then top with the fish and reserved fennel fronds.