Photo of Braised fish with black-eyed beans, chilli, tomato & olives by WW

Braised fish with black-eyed beans, chilli, tomato & olives

Points® value
Total Time
45 min
15 min
30 min
White fish doesn’t need to be fried to be delicious! Try braising it to bring out even more flavour


Olive Oil

1 tablespoon(s)

Red onion

1 small, finely chopped

Celery, Raw

2 stick(s), finely chopped


2 clove(s), crushed

Chilli flakes

1 pinch


1 teaspoon(s), zest

Dry white wine

80 ml

Tinned Tomatoes

1 can(s), large

Olives, in Brine

55 g, pitted, black, chopped

Cod, raw

350 g, skinless, cut into 3cm pieces

Green Beans

150 g, sliced on the diagonal


1 medium, thinly sliced

Black eyed beans, cooked

1 can(s), large, drained, drained, rinsed


  1. Heat the oil in a large, deep nonstick frying pan over a medium heat. Cook the onion and celery, stirring, for 5 minutes or until soft. Add the garlic, chilli flakes and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the wine and cook until reduced by half.
  2. Stir in the tomatoes, olives and 250ml water, then bring the mixture to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
  3. Add the fish, green beans, courgette and black-eyed beans to the pan and cook, covered, for 6-7 minutes or until the fish is cooked through and the vegetables are tender. Season to taste, then serve.