Name: Mediterranean white fish with beans and olives
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: cooking-oil spray; 800 gram (1½ pounds) firm white fish fillets, skin on; 250 gram (8 ounces) cherry tomatoes, halved; 420 gram (13½ ounces) canned four-bean mix, rinsed, drained; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) vegetable stock; 1/2 cup (60g) seeded black olives, chopped coarsely; 1/2 cup fresh flat-leaf parsley, coarsely chopped

Ingredients

cooking-oil spray

800 gram (1½ pounds) firm white fish fillets, skin on

250 gram (8 ounces) cherry tomatoes, halved

420 gram (13½ ounces) canned four-bean mix, rinsed, drained

1/4 cup (60ml) lemon juice

1/4 cup (60ml) vegetable stock

1/2 cup (60g) seeded black olives, chopped coarsely

1/2 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Lightly spray heated large frying pan with oil. Cook fish, skin-side down, about 7 minutes or until skin is crisp. Remove fish from pan, cover.

2.Cook tomato in same pan until softened. Add beans, juice and stock, bring to the boil. Add olives, cook, stirring, until hot. Stir in parsley.

3.Serve fish with bean mixture.

We used blue-eye fillets in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook