Baked Fish with Green Olive Lemon Crust over White Bean Cream and Sautéed Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with 1 tablespoon of olive oil.

2. 2

   In a bowl, combine the chopped green olives, breadcrumbs, parsley, lemon zest, 2 finely chopped garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until you have a moist, loose crust mixture.

3. 3

   Pat the fish fillets dry with paper towels. Place them on the tray, season with the remaining salt, a little black pepper, and half of the lemon juice. Divide the olive mixture over each fillet, pressing gently so it adheres.

4. 4

   Bake the fish for 12 to 15 minutes at 220 °C / 425 °F, until cooked through and the crust looks golden around the edges. For deeper color, broil for 1 to 2 additional minutes, watching closely.

5. 5

   While the fish bakes, make the white bean cream. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add 1 chopped garlic clove and cook for 30 seconds without browning. Stir in the white beans and the vegetable broth or water, and cook for 3 to 4 minutes.

6. 6

   Blend or process the hot beans with their liquid until smooth and creamy. Add the remaining lemon juice and adjust with salt and black pepper to taste. Keep warm over very low heat.

7. 7

   In a skillet, heat the last tablespoon of olive oil over medium-high heat. Add the red onion and sauté for 2 minutes. Add the cherry tomatoes and red pepper flakes, and cook for 3 to 4 minutes, stirring occasionally, until the tomatoes soften slightly but still hold their shape.

8. 8

   To serve, spread the white bean cream onto each plate. Set an olive-crusted fish fillet on top and finish with the sautéed cherry tomatoes and red onion. Serve immediately.