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)
Method
- 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
Nutrition
3118 kj
Energy
53g
Fat Total
8g
Saturated Fat
12g
Fibre
33g
Protein
65mg
Cholesterol
705.72mg
Sodium
5g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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