Herby baked fish with green olives - Good Food Middle East
Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli
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Ingredients
- leftover summery beans (see recipe above)
- 2 tbsp olive oil
- small handful of soft herbs , finely chopped (we used parsley and basil)
- 2 tsp za’atar
- 120g green olives , roughly chopped
- 500g white fish loins (such as cod), cut into 4
- leftover herby green aïoli (see recipe above)
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