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 to 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 to 2 days in a glass or ceramic airtight container in the coldest part of the fridge. Reheat slowly, covered over medium to low heat.

SLOW COOKER TIP: Add the garlic, leek, chilli, tomatoes and ¼ cup water to the slow cooker and cook on low for 2 to 3 hours. Add the beans and asparagus for the final 30 minutes. Season the fish and gently nestle into the sauce for the last 20 to 25 minutes, until just cooked through and flaky. Stir through the spinach and capers just before serving. Serve with lemon wedges. Firm fish such as barramundi, snapper or ling work best in slow-cooked dishes.