ROASTED MUL­LET WITH CAN­NELLINI BEANS

Sunday Herald Sun - Stellar - - Weekly Planner -

"Pep up fish with chorizo and beans"

SERVES 4

2 x 100g dried chorizo, finely chopped 1 tbs olive oil 1 red onion, sliced 2 gar­lic cloves, crushed 2 tsp smoked pa­prika 1 tsp chilli pow­der 400g jar pas­sata 3 truss toma­toes, chopped 1 tbs bal­samic vine­gar 400g tin can­nellini beans, rinsed and drained 4 x 180g mul­let fil­lets, skin on (or other firm, white fish) Charred lemon, mi­cro pars­ley (or flat-leaf pars­ley) to serve

Pre­heato­live Once min­utes Re­moveoilit be­ginsin ove­nun­tila half saucep­an­crispto to the 200°C. siz­zle,and chorizo over­the Place cook fat with medium chori­zo­for hasa 3-4 slot­ted ren­dered.heat.and spoon pa­prika and and set chilli aside. and Add cook the for onion,2-3 min­utes gar­lic, un­til fra­grant. Add the pas­sata, toma­toes, bal­samic and beans and cook for a fur­ther 8 min­utes or un­til re­duced and thick­ened. Sea­son to taste. Sea­son the mul­let and place on a lined baking tray, skin side up. Brush with oil, then roast for 10 min­utes or un­til just cooked through. Serve with beans and top with re­served chorizo, lemon and mi­cro pars­ley.

NU­TRI­TION • 45G PRO­TEIN • 9G SAT FAT • 19G CARB • 10G SUGARS • 955MG SODIUM • 465 CAL (1935KJ)

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