- 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 slices lemon
- 2 tablespoons white wine
- 400g can cannellini beans, rinsed, drained
Fennel & 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
- You'll need 2 x 750ml preserving jars for this recipe, available from kitchenware shops.
- Step 1Place 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.
- Step 2Bring 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.
- Step 3Meanwhile, for the salad, combine all ingredients in a large bowl, season with sea salt and freshly ground black pepper and toss gently to combine.
- Step 4Carefully 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.
- High fibre
- High protein
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: delicious.