Ovenbaked fish with a lemon cover and pesto beans

In Cape Town, you can get the most divine fresh fish that needs very little seasoning to taste simply amazing. Here, I’ve used yellowtail but any firm-fleshed white fish would do (just as long as it is fresh out of the ocean!).

Cut the fish into 100-150g pieces, depending on how big portions you want. Season with salt and chili flakes, then cover with fresh parsley and lemon slices. Cook in the oven until almost cooked through (about 20 minutes).

Meanwhile, fry canned, white beans (I used cannelini) in a bit of oil together with sliced spring onions and baby spinach until warmed through and the spinach is slightly wilted. Toss in pesto and serve with the lemon-covered fish. So simple, so satisfying!

Lemon and pesto: perfect companions for fresh fish!

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