Gurbell with Bean and Potato Casserole and Dill Olive oil

Gurbell is a White Firm Flesh fish, sought after in the Mediterranean. When cooked it has large milky flakes, very deliacte in flavour. Similar fish is Bream or Snapper.
I prepared the potato casserole in a heavy cast iron pan, then I transferred it to the oven to continue cooking for further 45 minutes.  Enough time to fillet and cook the fish.

Bean  and Potato Casserole
2 large potatoes cut into small cubes
300g cooked or canned lima beans
250g button mushrooms quartered
300ml tomato puree
300ml chopped tomatoes (polpa)
1 large onion
2 cloves garlic
3 tablespoon olive oil
1 tsp smoked paprika
salt & fresh black pepper
1 tablespoon capers in vinegar
2 tablespoon black olives
1 tsp honey

1 Gurbell 2kg (to serve 4)
salt & pepper
1 tbsp olive oil

Dill Olive Oil Dressing
1/3 cup olive oil
1 tbsp chopped fresh dill
1 tbsp vinegar
1 tsp lemon juice

Start by preparing the Bean and Potato Casserole.  In a heavy based pan, heat the olive oil, add potatoes and rosemary then fry gently till just golden. Add onions and garlic and toss quickly.  Add mushrooms, tomato pulp and puree and stir. Finally add beans, honey, paprika, salt & pepper.  Continue the cooking in a 200c heated oven uncovered for 45minutes till sauce bubbles thickens. Remove from oven, sprinkle with capers and olives and serve piping hot.

Clean the fish, descale and fillet.  Cut into portions.  Season skin with salt & pepper drizzle with olive oil and fry for 10 minutes skin side down in a non stick frying pan. Do not turn fish but cover with lid, lower heat and fry for further two minutes or until fish is cooked through.

Prepare the dill dressing by transferring all ingredients in a jug then using a hand blender blend everything till combined.

Plate the dish by spooning the bean and potato casserole in the bottom then  arrange fish fillets on top, then drizzle dill and olive oil dressing over fish and around the plate.