Braised fish with black-eyed beans, chilli, tomato & olives
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
White fish doesn’t need to be fried to be delicious! Try braising it to bring out even more flavour
Ingredients
Olive Oil
1 tablespoon(s)
Red onion
1 small, finely chopped
Celery, Raw
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Chilli flakes
1 pinch
Lemon
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
Courgette
1 medium, thinly sliced
Black eyed beans, cooked
1 can(s), large, drained, drained, rinsed
Instructions
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.
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