Baked Fish With Eggplant, Capsicum and Butter Beans

A delicious, light dinner served with a simple green salad. Adapted from thefoodcoach.com.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 2  medium eggplants, cubed
• 2  red capsicums, cut into strips
• 3  large  ripe tomatoes, diced
• 1  small red chili pepper, finely chopped
• 4  garlic cloves, crushed
• 1 (400 g) can butter beans, drained
•  salt & pepper, to taste
• 4  white fish fillets

Directions

1. Preheat oven to 180 degrees Celcius.
2. Toss the olive oil, eggplant, tomato, capsicum, chili and garlic. Place in preheated oven for 10 minutes.
3. While the veggies are cooking, brush the fish with a little olive oil and lemon juice.
4. Remove the veggies from the oven, add the beans and gently toss through.
5. Lay the fish on top of the vegetables and cook for a further 10 minutes.