Recipe: ​Baked Fish with Cannellini Beans

Baked Fish with Cannellini Beans Recipe

This is a tasty light dinner made more substantial with sweet potato mash. For a lighter dish leave out the sweet potato. It's a perfect gluten free meal that will keep your blood sugar stable. It can easily be modified to be low FODMAP or fit the Metabolic Balance framework.

This delicious and nutritious dish is perfect for those looking for a quick and easy meal packed with protein and fibre. The combination of tender, flaky fish and creamy cannellini beans creates a flavourful and satisfying meal that's sure to please. This recipe is simple to prepare and can be customized to your taste preferences, making it a versatile addition to any meal plan. Whether you're a seafood lover or just looking for a healthy and filling dinner option, baked fish with cannellini beans is a must-try recipe.

 - Serves 4

4 pieces firm white fish (480g total)
Ground black pepper, to taste
400g can cannellini beans, rinsed, drained (swap for tinned lentils or a handful of olives if low FODMAP)
1 red or yellow capsicum, finely chopped
1 lemon, zested
410g can chopped tomatoes with basil and garlic (avoid garlic if low FODMAP)
2 cups sweet potato peeled and cubed
6 cups steamed green vegetables
1 Tablespoon of coconut oil or organic butter


Preheat oven to 200°C. Place fish into a baking dish. Season with pepper and add beans, capsicum and lemon zest.

Pour tomatoes over fish. Cover with foil or a lid and bake for 30-40 minutes, depending on the size of the fish.

Place the sweet potato cubes in water and bring to the boil. Simmer until cooked then drain and mash with a tablespoon of coconut oil or organic butter.

Season with sea salt and pepper and serve with sweet potato mash and steamed green vegetables or a large salad.

Optional: If beans don't work for you try swapping them for some olives.

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