Name: Fish with green sauce and white bean purée
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: Green sauce; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup each finely chopped fresh mint, dill and chives; 1 tablespoon wholegrain mustard; 2 tablespoon lemon juice; 2 tablespoon rinsed, drained baby capers, chopped finely; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 1 tablespoon olive oil; 1 clove garlic, crushed; 1 medium brown onion(150g), chopped finely; 1.2 kilogram (2½ pounds) canned white beans, rinsed, drained; 1 cup (250ml) chicken stock; 1/4 cup (60ml) pouring cream; 4 x 200g (6½-ounce) whitefish fillets, skin-on

Ingredients

Green sauce

1/2 cup finely chopped fresh flat-leaf parsley

1/4 cup each finely chopped fresh mint, dill and chives

1 tablespoon wholegrain mustard

2 tablespoon lemon juice

2 tablespoon rinsed, drained baby capers, chopped finely

1 clove garlic, crushed

1/4 cup (60ml) olive oil

1 tablespoon olive oil

1 clove garlic, crushed

1 medium brown onion(150g), chopped finely

1.2 kilogram (2½ pounds) canned white beans, rinsed, drained

1 cup (250ml) chicken stock

1/4 cup (60ml) pouring cream

4 x 200g (6½-ounce) whitefish fillets, skin-on

Method

1.To make green sauce, combine all ingredients in a small bowl.

2.Heat oil in a medium saucepan; cook garlic and onion, stirring, until onion softens. Add beans and stock; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated. Stir in cream; blend or process bean mixture until smooth. Season to taste.

3.Meanwhile, cook fish, skin-side down, in a heated oiled large frying pan, turning once, until cooked as desired.

4.Serve fish on white bean purée, topped with green sauce.

Many varieties of cooked white beans are available canned, among them cannellini (which is what we used), butter and haricot beans; any of these are suitable for this recipe. We used kingfish in this recipe but you can use snapper or any white fish fillets you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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