Fish & Bean Casserole
This fish and bean casserole offers a light yet hearty combination of delicate white fish, earthy greens, and creamy chickpeas, with aromatic rosemary and garlic. The dish is balanced by tangy cherry tomatoes, zesty lemon, and fresh dill, all soaking into crusty bread for a comforting, savoury meal.
Nutrients
Per serving
Steps
Strip the rosemary leaves from the stalks and chop finely
Heat the oil in a large deep frying pan or casserole dish
Add the chopped onions and rosemary and gently heat for 10 mins until just softened
Add the garlic and heat until just fragrant and then add the stock
Bring everything to the boil and reduce to a simmer for a further 10 mins until broth is reduced and slightly thickened
Add the tomatoes and the leafy greens and stir through and cook for another couple of mins
Drain the chickpeas and add to the pan
Carefully add the fish ensuring submerged in the broth and cover with a lid and cook for a further 7 - 10 mins until the fish is fully cooked
Season to taste and serve with slices of crusty bread and garnish with lemon and dill
Ingredients
| 600 g | Firm white fish fillets |
| 500g | Leafy greens roughly chopped |
| 2 Tbs | Olive oil |
| 3 | Sprigs of rosemary |
| 1 | Can of chickpeas drained |
| 1 | Large red onion finely sliced |
| 4 | Garlic cloves finely chopped |
| 250g | Cherry tomatoes |
| 500g | Vegetable stock |
| 300g | Crusty bread |
| 1 | Lemon quartered |
| 1 | Dill sprigs |
