- 4 blue eye fillet portions, middle cut
- oil spray
- salt and cracked black pepper
- 2 x 400g cans white beans (cannellini), rinsed and drained
- 1/2 cup (125ml) Massel chicken style liquid stock (see notes)
- 1/2 teaspoon thyme leaves
- 2 teaspoons finely grated lemon rind
- 50g unsalted butter, softened, roughly chopped
- 2 small cloves garlic, crushed
- 150g baby spinach leaves
- Step 1Preheat oven to 200°C. Place the fish in a large baking dish lined with non-stick baking paper. Lightly spray with oil spray and sprinkle with salt and pepper. Bake for 15 minutes or until cooked through.
- Step 2Meanwhile, place the white beans in a medium saucepan. Add the stock and cook, stirring regularly over medium heat, for 8 minutes or until most of the liquid has evaporated. Mash with a fork or potato masher. Stir through thyme, lemon rind, salt and pepper. Add half the butter and stir to combine. Cover with foil and set aside until needed.
- Step 3To serve, heat the remaining butter in a deep non-stick frying pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and cook for another 3-4 minutes or until the spinach has wilted. Season with salt and cracked black pepper.
- Step 4To serve, divide the garlic spinach among serving plates and top with a portion of baked fish and white bean mash.
All nutrition values are per serve
Vegetable stock can be used if preferred.
- Author: Kate Murdoch
- Image credit: Ben Dearnley
- Publication: Taste.com.au