white fish with bean mash

 

serves 4, takes 25 mins

2 x 265g basa fillets
5 tsp olive oil, plus extra for drizzling
2 lemons, 1 zested and juiced, 1 sliced
1 garlic clove, crushed
2 x 400g tins cannellini beans, drained
100ml vegetable stock
2 Little Gem lettuces, quartered lengthways
1 red onion, thinly sliced
30g pack fresh flat-leaf parsley, roughly chopped

1 Preheat the oven to gas 6, 200C, fan 180C. Put the fish on a baking try lined with nonstick baking paper. Pour over 3 tsp oil and the lemon juice; season. Bake for 15-17 mins until the fish is cooked through and flakes easily.

2 Meanwhile, heat 1 tsp oil in a saucepan over a low heat. Add the garlic, cook for 1 min until fragrant, then add the beans and stock. Simmer for 5 mins to heat through. Add the lemon zest, season and transfer to a food processor. Blitz until smooth, then cover and set aside.

3 Preheat a griddle pan to very hot. Brush the cut sides of the lettuce with the remaining oil; season. Cook the lettuce over a medium heat for 5 mins each side until charred and tender.

4 Put the onion in a heatproof bowl, pour over enough boiling water to cover, leave for 30 secs, then drain, rinse with cold water and drain again. Stir most of the parsley into the bean mash; divide between 4 plates. Serve with the lemon slices, fish, onion and lettuce, drizzled with a little oil and sprinkled with the remaining parsley.

285 kcal, 3g sugars