Herby baked fish with green olives

• leftover summery beans1kg kg

  (see recipe above)

• olive oil↗2 tbsp tbsp
• soft herbssmall handful of

  finely chopped (we used parsley and basil)

• za’atar2 tsp tsp
• green olives↗120g g

  roughly chopped

• white fish loins↗500g g

  (such as cod), cut into 4

• leftover herby green aïoli

  (see recipe above)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the beans and a few ladlefuls of its broth into a large baking dish. Combine the oil, herbs, za’atar, olives and some seasoning in a bowl, and use this to coat the fish.

2. 2

   Arrange the fish over the beans and bake for 15-20 mins, depending on how thick the fish is, until the fish is cooked through and the beans are bubbling. Divide between four plates and top with a spoonful of aïoli.