Oven-baked fish with herb dressing and lemon-bean mash

Oven-baked fish with herb dressing and lemon-bean mash

Anjum's Quick & Easy Indian
Lisa Linder

A really summery recipe, perfect for easy entertaining… or just to make because you feel like it. Sea bream is a lovely fish that works very well here, but feel free to experiment with others. The coriander chutney is really quick to do (I whizz up a batch and keep it in the freezer) and the bean mash adds a lovely earthy creaminess.

For the fish and dressing


Quantity Ingredient
4 tablespoons lemon juice, plus a few lemon slices
4 tablespoons olive oil
4 garlic cloves, grated
salt and freshly ground black pepper
4 medium sea bream, scaled, trimmed and cleaned
8 tablespoons Tangy coriander chutney

For the cannellini bean mash

Quantity Ingredient
250g floury potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon panch phoran
1 large spring onion, sliced on the diagonal
115g cannellini beans, rinsed, (drained weight)
4 tablespoons creme fraiche
3 tablespoons milk
2 tablespoons lemon juice, or to taste


  1. Preheat the oven to 190°C. For the fish, mix together the lemon juice, olive oil and garlic and season.
  2. Boil the potatoes for the mash until tender, then drain and mash them.
  3. Meanwhile, score one side of each fish three times. Season the fish on both sides and in the cavity.
  4. Using 1 tablespoon of the chutney for each fish, rub half into the slashes on the upper surface and place the rest in the cavity. Place on a non-stick baking tray, slashed-side up, with the lemon slices tucked underneath. Repeat to coat all the fish. Drizzle about 1 tablespoon of the lemon juice mixture over each fish. Place in the oven and cook for 18–20 minutes or until done.
  5. Meanwhile, heat the olive oil for the mash and add the panch phoran; once the popping subsides, add the spring onion and sauté for one minute or until slightly soft. Take off the heat.
  6. Blend the beans with the crème fraîche and milk (I use a hand-held blender) and season well with salt and pepper. Pour and scrape into the pan with the potato mash. Warm through, giving the pot a good stir. Taste, adjust the seasoning and add lemon juice to taste, it should be nice and tangy.
  7. To serve, mix the remaining lemon juice mixture into the remaining chutney. Remove the fish from the oven, baste with the tray juices and place on warmed plates with the chutney mixture and lemon mash.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again