One-pan fish stew with beans & cherry tomatoes

Cut the fish into 4cm chunks. Season well. Heat a deep non-stick frying pan over medium to high heat. Add 1 teaspoon oil, and fish, cook 1 minute each side or until the fish just starts to colour. Remove to a plate.

Add the remaining oil to the pan with garlic, leek and chilli, sauté 2 minutes until the leek is soft. Add tomatoes and ¼ cup water, bring to gentle simmer. Return the fish, poking into the sauce. Add the beans and asparagus. Cover and simmer 2-3 minutes until fish is cooked through. Remove from the heat, stir in spinach and sprinkle with capers. Serve with lemon.

TIPS: You may need to pat the fish dry with paper towel before cooking, this will depend on the fish you buy. The fish stew will keep 1-2 days in a glass or ceramic airtight container in the coldest part of the fridge. Reheat slowly, covered over medium to low heat.