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All the goodness and taste of the Mediterranean on one plate!
Ingredients
Makes 4 servings
- 800g firm white fish fillets, skin on
- 250g cherry tomatoes, halved
- 400g can of 4-bean mix, drained and rinsed
- ¼ cup lemon juice
- ¼ vegetable stock
- ½ cup seeded black olives, chopped coarsely
- ½ cup fresh flat-leaf parsley, chopped coarsely
- 1tbs olive oil
Preparation
1. Add the olive oil to a heated large non-stick frying pan. Cook the fish skin-side down, for 7 minutes or until skin is crisp. remove from the pan and cover to keep warm.
2. Cook tomato in the same pan until softened. Add the beans, lemon juice and stock; bring to the boil. Add olives, stirring gently until hot. Stir in parsley.
Serve fish on top of beans & olives.
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