white bean and parsley salad
To make the white bean and parsley salad, place the beans, parsley, garlic, olive oil, lemon juice, salt and pepper in a bowl and toss to combine. Set aside.
Preheat oven to 220ºC (425ºF). Place the oil in a baking dish and heat in the oven for 10 minutes or until hot. Lightly score the skin of the fish with a small, sharp knife. Place in the hot baking dish, skin-side down, add the tomatoes and roast for 10 minutes or until the fish is cooked and the tomatoes are tender. Arrange on plates and serve with the bean and parsley salad.