A delicious light and simple Italian recipe. With all the juices, it ends up being more of a stew so you’re going to need a spoon as well as a fork.
- 3 tablespoons extra virgin olive oil
- 2 large cloves garlic, finely chopped
- ¼ teaspoon chili flakes
- 1 tablespoon tomato paste
- 1 pound cherry tomatoes, halved
- 1 cup dry white wine
- 1 cup cooked cannellini or pinto beans
- good handful of flat-leaf parsley leaves, coarsely chopped
- 4 white fish fillets, about 6 ounces each (such as cod or snapper) cut into 2-inch pieces or left whole
- lemon wedges and grilled bread to serve
Heat the oil in a large sauté pan over medium heat and add the garlic, chili flakes, and tomato paste. Just as the smell of garlic hits you, add the tomatoes and wine and simmer until the tomatoes are soft, about 10 minutes. Drain the beans and add them to the pan, together with the parsley, and cook another 5 minutes. Check seasoning.
Lay the fish on top and season with salt. Cover the pan with a lid and cook over low heat until the fish is just cooked through, about another 10 – 15 minutes, depending on thickness. Serve in deep, heated plates with lemon wedges and grilled bread.
Adapted from Loukie Werle, Italian Country Cooking