Blue-Eye Baked In A Bag With Cannellini Beans Tomato And Fennel Recipe

Ingredients For Blue-Eye Baked In A Bag With Cannellini Beans Tomato And Fennel Recipe

• 400 gram 2 cans cannellini beans, rinsed, drained
• 200 gram Grape tomatoes or cherry tomatoes, halved
• 2 Baby fennel, trimmed, thinly sliced, fronds reserved
• 2 tablespoon Red wine vinegar
• 1 tablespoon Olive oil
• 180 gram 4 skinless blue eye fillets
• Chopped flat leaf parsley, to serve