Greek Fish - WellBeing Magazine

Greek Fish - WellBeing Magazine

www.wellbeing.com.au

e tomato-based sauce with cannellini beans and olives throughout, fish gently cooked and topped with golden crunchy sourdough pieces

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 400g tins cannellini beans, rinsed & drained
  • 2 tin diced tomatoes (800g total)
  • 120mL bone broth (fish or chicken)
  • ½ cup pitted kalamata olives, sliced
  • 600g firm white fish
  • 2 slices sourdough bread, broken into pieces
  • 100g feta cheese, crumbled
  • ½ bunch fresh parsley leaves, finely chopped, to serve

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