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Photo of Braised fish with black-eye beans, chilli, tomato and olives by WW

Braised fish with black-eye beans, chilli, tomato and olives

Total Time
40 min
15 min
25 min
The hearty winter fish dish filled with bold flavours is sure to warm you up this season.


Dried black beans

½ cup(s), (100g)

Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Dried chilli flakes

½ tsp

Fresh lemon rind

1 tsp, finely grated

Sweet-style white wine

cup(s), (80mL)

Canned diced tomatoes

400 g

Black olives, drained

cup(s), (55g), pitted, chopped

Ling, raw

350 g, cut into 2cm pieces

Green string beans

150 g, sliced


1 medium, thinly sliced


  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.


SERVING SUGGESTION: Lemon wedges, plus wholegrain bread. TIP: Cooking time depends on the age of the black-eye beans. You can substitute a 400g can chickpeas, rinsed, drained. Omit step 1.