Recipe

Mediterranean white fish with beans and olives

  • 25 mins cooking
  • Serves 4
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Ingredients

Mediterranean white fish with beans and olives
  • 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

Mediterranean white fish with beans and olives
  • 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.

Notes

We used blue-eye fillets in this recipe.

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