Baked fish with cannellini beansReviewed by our expert panel
(at time of publication)
- 4 pieces firm white fish
- 400g can cannellini beans, drained, rinsed
- ½ red capsicum, finely chopped
- 1 lemon, zest
- 400g can tomatoes with pesto
1 Preheat oven to 200ºC. Place fish in a baking dish. Season.
2 Sprinkle beans over fish with capsicum and lemon zest.
3 Pour over tomatoes. Cover and bake for 30-40 minutes, depending on the size of the fish. Serve with rice or couscous and steamed vegetables.
WINNER: 5pm panic category
HFG Reader Recipe Competiton 2010
Nicola Lancaster, Wellington
Make it gluten free: Use gluten-free canned tomatoes, and serve with rice.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 5g
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