Name: Baked Fish with Summer Beans and Green Olives
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 kg leftover summery beans; 2 tbsp olive oil; 1 small handful soft herbs; 2 tsp za’atar; 120 g green olives; 500 g white fish loins; 1 piece leftover herby green aïoli

Description

This baked fish recipe is a delightful way to use up leftover summer beans. The combination of tender white fish, savory green olives, and aromatic herbs creates a flavorful and satisfying meal. I love how easy it is to prepare – simply coat the fish, arrange it over the beans, and bake until cooked through. It's perfect for a quick weeknight dinner or a light and healthy lunch. The herby green aïoli adds a creamy and tangy finish that complements the dish beautifully. This recipe is a great way to enjoy fresh, seasonal ingredients and is sure to become a new favorite!

Ingredients (7 ingredients)

1 kg leftover summery beans

2 tbsp olive oil

1 small handful soft herbs

2 tsp za’atar

120 g green olives

500 g white fish loins

1 piece leftover herby green aïoli

Preparation (5 steps)

Prepare the oven and baking dish

Preheat the oven to 200°C (180°C fan/gas 6). Pour the beans and a few ladles of their broth into a large baking dish. No Thermomix settings are needed for this step.

Combine herbs, za'atar, and olives

Thermomix® Setting

10 sec/Speed 3

Place the soft herbs, za'atar, and green olives into the mixing bowl. Add olive oil and seasoning. Mix for 10 Sec./Stufe 3.

Coat the fish

Use the herb mixture to coat the white fish loins thoroughly. No Thermomix settings are needed for this step.

Bake the fish and beans

Arrange the coated fish over the beans in the baking dish. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the beans are bubbling. No Thermomix settings are needed for this step.

Serve

Divide the baked fish and beans between four plates. Top each serving with a spoonful of herby green aïoli. No Thermomix settings are needed for this step.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

This recipe for Baked Fish with Summer Beans and Green Olives is something I developed after a particularly bountiful summer garden. I always seem to end up with a surplus of beans, and while I love them simply sautéed, I wanted a way to elevate them into a more substantial meal. The inspiration came from Mediterranean flavors – the briny olives, the aromatic za’atar, and the fresh herbs all evoke that sun-drenched feeling. The beauty of this dish lies in the simplicity of its ingredients and how they complement each other. The summer beans, whether they're green beans, borlotti, or a mix, provide a lovely earthy base. Using leftover beans is key here, as they've already been cooked and seasoned, adding depth of flavor to the dish. The white fish, I prefer cod or hake for their flaky texture and mild flavor, acts as a blank canvas for the herb and olive mixture. The green olives, ideally a variety like Castelvetrano or Cerignola, offer a salty, slightly bitter counterpoint to the sweetness of the beans and the delicate fish. Za'atar, a Middle Eastern spice blend, brings a wonderful earthy, nutty, and slightly tangy note, while the fresh herbs – parsley, mint, dill, or even a bit of oregano – add brightness and freshness. The herby green aïoli, a leftover from another meal, provides a creamy, tangy finish that ties everything together. The Thermomix® plays a crucial role in creating the herb and olive mixture. It finely chops the herbs and olives, releasing their essential oils and creating a fragrant paste. Be careful not to over-process; you want a slightly chunky texture, not a purée. The 10 seconds at speed 3 is usually perfect. If you don't have a Thermomix®, you can easily achieve the same result with a sharp knife and a bit of elbow grease, finely chopping the herbs and olives and then mixing them with the za'atar and olive oil. When coating the fish, make sure to generously cover each loin with the herb mixture, pressing it gently to adhere. For variations, you could easily adapt this recipe to be vegetarian or vegan. Simply replace the fish with halloumi cheese or firm tofu, both of which hold their shape well during baking. For a vegan version, use a plant-based aïoli or simply drizzle with extra olive oil. You can also experiment with different spices. A pinch of chili flakes would add a touch of heat, while smoked paprika would give the dish a smoky depth. Serve this baked fish and beans with a side of crusty bread for soaking up the delicious juices. A simple green salad would also be a welcome addition. For a more substantial meal, consider serving it with couscous or quinoa. Leftovers can be stored in the refrigerator for up to two days. Reheat gently in the oven or microwave. You can also prepare the herb and olive mixture ahead of time and store it in the refrigerator for up to three days. This makes it a quick and easy weeknight meal.