Mediterranean Baked Fish With A Spinach & Cannelini Bean Salad
Mediterranean Baked Fish With A Spinach & Cannelini Bean Salad
A healthy, quick and oh so delicious meal! You can prep the salad while the fish is cooking and you will have a dinner on the table in 20 minutes!
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Ingredients
- 1 cup cherry tomatoes halved
- 2 tablespoons black olives pitted, chopped
- 2 tablespoons jarred red pepper strips
- 1/4 cup basil leaves roughly chopped
- pinch cracked black pepper
- 2 tablespoons extra virgin olive oil
- 350–400 g snapper fillet basa, barramundi or cod also work
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- sea salt & cracked black pepper
- 2 cups baby spinach
- 1/2 cup canned cannellini beans drained
- 1/4 cup jarred red pepper strips
- 1/4 red onion finely sliced
- 1/4 cup goat's cheese crumbled
- 1 tablespoon pine nuts toasted
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- In a small bowl, mix the cherry tomatoes, black olives, red pepper strips, basil, pepper and 1 tablespoon of the olive oil. Mix well.1 cup cherry tomatoes, 2 tablespoons black olives, 2 tablespoons jarred red pepper strips, 1/4 cup basil leaves, pinch cracked black pepper, 2 tablespoons extra virgin olive oil
- Pour the remaining tablespoon of olive oil into a small baking dish, add the snapper fillet and top with the cherry tomato mix. Bake for 15 minutes (or slightly longer if your fish is thicker).2 tablespoons extra virgin olive oil, 350–400 g snapper fillet, 1 cup cherry tomatoes
- For the dressing: Combine all the ingredients in a small bowl. Season well and set aside.1 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, sea salt & cracked black pepper
- Place the spinach, cannellini beans, red pepper strips, onion, goat’s cheese and pine nuts in a large bowl. Toss gently. Pour over the dressing and toss again. Serve the baked fish alongside the salad.2 cups baby spinach, 1/2 cup canned cannellini beans, 2 tablespoons jarred red pepper strips, 1/4 red onion, 1/4 cup goat's cheese, 1 tablespoon pine nuts
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