Braised fish with black- eyed beans, chilli, tomatoes and olives

SERVES 4 Prep 15 mins | Cook 30 mins

1 tbsp olive oil 1 red onion, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed ½ tsp chilli flakes 1 tsp freshly grated lemon zest 80ml white wine 400g tin chopped tomatoes 1 courgette, thinly sliced

55g pitted black olives, chopped

350g skinless cod fillets, cut into 3cm pieces

150g green beans, sliced on the diagonal

400g tin black-eyed beans, drained and rinsed

1 Heat oil in a deep non-stick frying pan over medium heat. Cook onion and celery, stirring, until soft. Add garlic, chilli flakes and lemon zest and cook, stirring, for 1 min. Add wine. Cook until reduced by half.

2 Stir in the tomatoes, olives and 250ml water, then bring mixture to boil. Reduce heat and simmer, partially covered, for 10 mins.

3 Add fish, green beans, courgette and black-eyed beans to pan and cook, covered, for 6-7 mins or until fish is cooked through and vegetables are tender. Season to taste, then serve.