Mediterranean Fish With Beans And Olives - cooking recipe

Ingredients

2 lb firm white fish fillets, skin-on
9 oz cherry tomatoes, halved
1 (15 oz) can four-bean mix, rinsed, drained
1/4 cup lemon juice
1/4 cup vegetable stock
2 oz pitted black olives, coarsely chopped
3-4 sprigs fresh flat-leaf parsley, leaves coarsely chopped

Preparation

Lightly coat a large frying pan with oil. Sear fish, skin-side down, for 7 mins, or until skin is crisp. Remove from pan and cover to keep warm.
Add tomatoes to pan and cook until softened. Add beans, lemon juice and stock. Bring to a boil then add olives. Cook, stirring, until hot. Stir in parsley.
Serve fish with bean mixture.