One-pan Fish with Beans & Tomatoes
PREP 5 MIN•COOK 15 MIN
Number of servings
2 tsp olive oil
300g white fish fillets
salt & pepper to taste
1 red onion thinly sliced
2 garlic cloves crushed
200g cherry tomatoes halved
1 tbs capers
1 tin of cannellini beans (400g tin) drained & rinsed
3⁄4 cup (135g) pre-cooked quinoa cooked according to packet instructions
1 cup (40g) baby spinach leaves
1 lemon half juiced & half cut into wedges
Heat half the oil in a large non-stick frypan over medium-high heat. Season fish with salt and pepper, add to pan and cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
Cook onion in remaining oil for 2-3 minutes or until just softened. Add garlic and cook for another minute.
Add tomatoes and capers and cook, stirring often, for 4-5 minutes or until tomatoes just begin to collapse.
Stir through beans, quinoa, spinach and lemon juice and cook until spinach has just wilted.
Season well and return fish to the pan and warm through.
Divide between plates and serve with lemon wedges.
1726 kJ / 412 cals
Sign up to unlock your full potential
All your tools in one place
Expert-training to fuel your fitness, nutrition and mindfulness.
Limitless ways to fuel your mind & body
Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.
Tech that keeps you moving
Download Centr on all your devices to level up and track your results live.