Fish With Salsa Verde And Cannellini Bean Puree

• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1 medium onion, finely chopped
• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 cup chicken stock
• 1/4 cup heavy cream
• 4 None fish fillets (6 oz each), such as tuna or salmon, skin on
• None None FOR THE SALSA VERDE
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh chives
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tbsp lemon juice
• 2 tbsp baby capers, rinsed, finely chopped
• 1/4 cup olive oil
• 1 tbsp wholegrain mustard

1. For the salsa verde, combine all ingredients in a medium bowl.
2. For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
3. Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.

olive oil, clove garlic, onion, cannellini beans, chicken stock, heavy cream, fish, salsa verde, fresh mint, dill, fresh chives, parsley, lemon juice, baby capers, olive oil, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/34059 (may not work)