Olive-crusted Fish with Roasted Capsicum and Fennel

Serves 6, Prep 35 mins, Cook 45 mins

3 red capsicums, cut into long, thin strips

1 medium bulb fennel, cut into quarters, thinly sliced

2 tblsps white wine vinegar

2 tblsps olive oil

400g can cannellini beans, drained, rinsed

6 x 200g boneless, skinless, thick white fish fillets

Fresh basil leaves, to garnish

OLIVE CRUST

230g jar Sicilian pitted green olives, drained

½ cup fresh parsley leaves

¹∕³ cup fresh basil leaves

2 slices white sandwich bread, torn

½ cup finely grated parmesan

2 tsps finely grated lemon rind

2 tblsps olive oil Salt and pepper, to taste

1 To make the crust, process the olives, herbs, bread, parmesan and rind in a food processor to form a coarse paste. Add oil. Season with salt and pepper. Process until combined. Set aside.

2 Combine the capsicum, fennel, vinegar and half the oil in a large roasting pan. Season.

3 Cook in a hot oven (200C), turning halfway through, for about 30 minutes, or until tender. Remove. Stir in the beans. Stand, covered, until ready to serve.

4 Meanwhile, coat the fish with remaining oil in a bowl. Season with salt and pepper. Place on an oiled, large oven tray. Press ¼ cup of crust mixture on top of each fish fillet. 5 Cook in a very hot oven (220C) for about 15 minutes, or until fish is cooked through. 6 Serve fish over warm capsicum mixture. Garnish with basil.