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Mediterranean fish with white-bean puree

Name: Mediterranean fish with white-bean puree
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 2 x 400g cans cannellini beans, drained, rinsed; 1/2 cup ground almonds; 1 tablespoon lemon juice; 2 garlic cloves, crushed; 170ml olive oil; 2 tablespoons chopped fresh oregano; 1 small fennel bulb, finely chopped, fronds reserved; 1/2 cup chopped kalamata olives; 2 vine-ripened tomatoes, peeled, seeded, finely chopped; 1 tablespoon balsamic vinegar; 1 1/2 tablespoons flour; 4 (about 120g each) white fish fillets (such as ocean perch or red snapper)

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Mediterranean fish with white-bean puree

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Ingredients (12)

2 x 400g cans cannellini beans, drained, rinsed
1/2 cup ground almonds
1 tablespoon lemon juice
2 garlic cloves, crushed
170ml olive oil
2 tablespoons chopped fresh oregano
1 small fennel bulb, finely chopped, fronds reserved
1/2 cup chopped kalamata olives
2 vine-ripened tomatoes, peeled, seeded, finely chopped
1 tablespoon balsamic vinegar
1 1/2 tablespoons flour
4 (about 120g each) white fish fillets (such as ocean perch or red snapper)

Method

1.

To make the puree, place the beans, almonds, lemon juice and half the garlic in a food processor and process to combine. With the motor running, add 125ml of oil in a slow, steady stream. Transfer to a bowl, stir through half the oregano, cover with plastic wrap and set aside.
2.

Place fennel, olives, tomatoes and remaining oregano and garlic in a bowl. Roughly chop the fennel fronds and add to the mixture with the vinegar and 30ml of the remaining oil. Season with salt and pepper and stir to combine. Set aside.
3.

Season the flour with salt and black pepper and toss in the fish to coat. Heat the remaining oil in a frying pan over medium heat and cook the fish for 1-2 minutes each side until cooked through.
4.

Place a spoonful of puree on each plate, top with a fish fillet and serve with the salsa.