Roasted Fish In White Wine With Olives
- 1 x 250g punnet cherry tomatoes
- 3/4 cup (115g) pitted Kalamatta olives
- 2 cloves garlic, crushed
- 2 x 400 g cans cannellini (white) beans, drained and rinsed
- 4 x 200g white fish fillets, skin on*
- sea salt and cracked black pepper
- 100g unsalted butter, chopped
- 1/2 cup (125ml) white wine
- rocket (arugla) leaves, to serve
- lemon wedges, to serve
- Preheat oven to 200u0b0C (390u0b0F). Place the tomatoes, olives, garlic and beans in a baking dish and toss to combine. Top with the fish and sprinkle with salt and pepper. Top with butter and pour over the wine. Roast for 15-20 minutes or until the fish is cooked through. Serve with the rocket.
punnet cherry tomatoes, ube, garlic, cannellini, white fish, salt, unsalted butter, white wine, rocket, lemon wedges
Taken from www.epicurious.com/recipes/member/views/roasted-fish-in-white-wine-with-olives-50077176 (may not work)