Fish With Salsa Verde And Cannellini Bean Puree - cooking recipe

Ingredients

1 tbsp olive oil
1 clove garlic, crushed
1 medium onion, finely chopped
3 cans (15 oz each) cannellini beans, drained and rinsed
1 cup chicken stock
1/4 cup heavy cream
4 None fish fillets (6 oz each), such as tuna or salmon, skin on
None None FOR THE SALSA VERDE
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh chives
1/2 cup finely chopped fresh flat-leaf parsley
2 tbsp lemon juice
2 tbsp baby capers, rinsed, finely chopped
1/4 cup olive oil
1 tbsp wholegrain mustard

Preparation

For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.