Roasted Fish With White Bean And Parsley Salad
Ingredients
- 2 tablespoons olive oil
- 4 x 200g firm white fish fillets, skin on
- 500 g truss cherry tomatoes
- 1 x 400g can white (cannellini) beans, rinsed
- ⅓ cup flat-leaf parsley leaves
- 1 clove garlic, crushed
- ¼ cup (60ml) olive oil
- 1 tablespoon lemon juice
- sea salt and cracked black pepper
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