Mediterranean fish with white-bean puree

Mediterranean fish with white-bean puree

(4) Rate it

  • 0:35 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Featured in
Canned & dried beans, Snapper recipes


  • 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)


  • Step 1
    To 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 2
    Place 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 3
    Season 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 4
    Place 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


  • 3118 kj


  • 53g

    Fat Total

  • 8g

    Saturated Fat

  • 12g


  • 33g


  • 65mg


  • 705.72mg


  • 5g

    Carbs (sugar)

  • 33g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication:



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