Braised fish with black-eye beans, chilli, tomato and olives
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The hearty winter fish dish filled with bold flavours is sure to warm you up this season.
Ingredients
Dried black beans
½ cup(s), (100g)
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Dried chilli flakes
½ tsp
Fresh lemon rind
1 tsp, finely grated
Sweet-style white wine
⅓ cup(s), (80mL)
Canned diced tomatoes
400 g
Black olives, drained
⅓ cup(s), (55g), pitted, chopped
Ling, raw
350 g, cut into 2cm pieces
Green string beans
150 g, sliced
Zucchini
1 medium, thinly sliced
Instructions
1
Place black-eye beans in a large saucepan with 1.5L (6 cups) water. Bring to the boil. Reduce heat to medium. Cook, covered, for 15 minutes or until tender (see Notes). Drain.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli and lemon rind and cook, stirring, for 1 minute or until fragrant. Add wine. Cook until reduced by half. Add tomato, olives and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.
3
Add fish, green beans, zucchini and black-eye beans and cook, covered, for 6-7 minutes or until fish is cooked through and vegetables are tender. Season with salt and pepper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.