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

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

2 - 5
PersonalPoints™ per serving
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 tablespoons

Red onion(s)

1 small, finely chopped

Celery, Raw

2 stick(s), finely chopped


2 clove(s), crushed

Chilli flakes

1 pinch


1 teaspoons, 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.