I finally had time to cook! This is actually two recipes in one; the fish is from a cooking website and the white bean mash is a Nigella. I only cooked two fish but kept the topping amounts the same and I squeezed some lemon juice into the mash as well as zest because it just wasn’t lemony enough!
For the fish:
4 (about 250g each) firm white fish fillets (such as ling)
60g pitted kalamata olives, coarsely chopped
2 ripe tomatoes, coarsely chopped
2 tablespoons drained capers
Salt & freshly ground black pepper
For the mash:
Most of 1 clove garlic (crushed)
1 sprig fresh rosemary (optional)
Grated zest 1 lemon
3 x 400g cans of white beans
Preheat oven to 200°C. Brush the base of a 15 x 24cm (base measurement) ovenproof casserole dish with 1/4 teaspoon of the oil. Place the fish, in a single layer, in the prepared dish.
Combine the olives, tomato and capers in a medium bowl. Season with salt and pepper. Spoon olive mixture evenly over fish and drizzle with the remaining oil.
Bake in preheated oven for 15 minutes or until fish is just cooked through.
For white bean mash: Put 60ml of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through. Remove the rosemary.
Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.
I served this with asparagus and peas – the sweet peas are great with the salty olives (and I’d eat peas with every meal if I could).
Image found here