1. Start by preheating the oven to 180°C (350°F).
2. Finely chop the garlic and parsley separately.
3. In a bowl, combine 10g of Mousline flakes, the chopped garlic, and the tapenade to form a thick, rich, crumbly mixture.
4. Spread this olive crumble between two sheets of parchment paper using a rolling pin. Chill in the freezer for 15 minutes.
5. Arrange the fillets in an ovenproof dish, season them lightly, and then top with the olive crumble.
6. Drizzle with olive oil and bake for 12 to 15 minutes. The fish should flake easily and the crumble should be crispy.
7. Boil water and cook the fresh green beans for 12 minutes. 8. Before draining the green beans, take 270ml of hot water and pour it over the whole milk Mousline. Add the chopped parsley and mix: your purée is ready!
