- 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)
- Step 1To 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.
- Step 2Place 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.
- Step 3Season 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.
- Step 4Place a spoonful of puree on each plate, top with a fish fillet and serve with the salsa.
- High fibre
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au