Blue Eye with Garlic Spinach and White Bean Mash

 

Garlic spinach and white bean mash make tasty accompaniments to the perfectly cooked fish.

Preparation Time
10 minutes

Cooking Time
20 minutes

Ingredients
4 blue eye fillet portions, middle cut oil spray
salt and cracked black pepper
2 x 400g cans white beans (cannellini), rinsed and drained
1/2 cup (125ml) chicken or vegetable stock
1/2 teaspoon thyme leaves
2 teaspoons finely grated lemon rind
50g unsalted butter, softened, roughly chopped
2 small cloves garlic, crushed
150g baby spinach leaves

Method
Preheat oven to 200°C. Place the fish in a large baking dish lined with non-stick baking paper. Lightly spray with oil spray and sprinkle with salt and pepper. Bake for 15 minutes or until cooked through.
Meanwhile, place the white beans in a medium saucepan. Add the stock and cook, stirring regularly over medium heat, for 8 minutes or until most of the liquid has evaporated. Mash with a fork or potato masher. Stir through thyme, lemon rind, salt and pepper. Add half the butter and stir to combine. Cover with foil and set aside until needed.
To serve, heat the remaining butter in a deep non-stick frying pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and cook for another 3-4 minutes or until the spinach has wilted. Season with salt and cracked black pepper.
To serve, divide the garlic spinach among serving plates and top with a portion of baked fish and white bean mash.
Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
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