400g tin of cannellini beans, including the juices
400g tin of chopped tomatoes
1 red onion, cut into quarters
1 yellow pepper, cut into bite-size pieces
The stalks from a small bunch of fresh coriander, roughly chopped
The juice of 1 lime
1 tablespoon of chipotle paste
1 tablespoon of smoked paprika
1 teaspoon of oregano
1 teaspoon of cumin
1 teaspoon of garlic powder
2 Birds Eye Seeded Crusted fish fillets
The leaves from a small bunch of fresh coriander, roughly chopped
Aioli
1 whole cooked garlic bulb
2 tablespoons of light mayonnaise
Any style crusty bread
Steps
Vegetable Bake
Preheat the oven to 200°.
Place your whole garlic bulb in the oven and cook for 40 minutes.
Meanwhile, into a roasting pan combine all the ingredients apart from the fish, coriander leaves, the extra-virgin olive oil and red wine vinegar. Season with kosher or sea salt and pepper, give it all a good mix and place into the oven for five minutes.
After the five minutes are up, carefully remove the dish from the oven. Place a wire rack over the top and sit the fish on top. Return to the oven and continue to cook for a further twenty minutes.
Once the fish and bake is ready take it out of the oven, remove the fish and mix through the coriander leaves, check for seasoning. Divide the veg between two plates, add the fish and serve with a side salad and your beautiful rustic bread with aioli for dipping and mopping up.
Aioli
Place your whole garlic bulb in the oven and cook for 40 minutes.
While your bake and fish are cooking, make your simple aioli. Add your 2 tbsp of light mayo to a small dish. Take your garlic bulb out of the oven and squeeze the soft cloves directly into your mayo. Season with a little salt and pepper and mix well. Griddle your bread slices in a pan or toaster before spreading with a good helping of your aioli.
