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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

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
The hearty winter fish dish filled with bold flavours is sure to warm you up this season.

Ingredients

Dried black beans

½ cup(s), (100g)

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Garlic

2 clove(s), crushed

Dried chilli flakes

½ tsp

Fresh lemon rind

1 tsp, finely grated

Sweet-style white wine

⅓ cup(s), (80mL)

Canned diced tomatoes

400 g

Black olives, drained

⅓ cup(s), (55g), pitted, chopped

Ling, raw

350 g, cut into 2cm pieces

Green string beans

150 g, sliced

Zucchini

1 medium, thinly sliced

Instructions

  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.

Notes

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.

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