Mediterranean one-pan fish with cherry tomatoes, olives and cannellini beans

Name: Mediterranean one-pan fish with cherry tomatoes, olives and cannellini beans
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp extra virgin olive oil; 1 brown onion, finely diced; 3 garlic cloves, finely diced; 2 tbsp capers; 300g cherry tomatoes; 1 cup kalamata olives, pitted; 1½ cups tomato passata; 1 x 400g can cannellini beans, drained and rinsed; 4 x 170g fillets of white fish (barramundi, rockling, ling work well); 330g roasted red peppers (store-bought, cut into strips); ¼ cup finely chopped parsley leaves; ¼ cup fresh basil leaves; 1 lemon, cut into slices

This one-pot wonder not only nourishes your body, it also tastes incredible. And the best part? It’s so simple.

Sarah Pound

May 28, 2025

Meet your new weeknight hero, a one-pan wonder that combines the vibrant flavours of cherry tomatoes, briny olives, hearty cannellini beans, and flaky fish. Best of all, it’s ready in 30 minutes, proving that healthy and delicious can also be incredibly simple.

Ingredients

1 tbsp extra virgin olive oil
1 brown onion, finely diced
3 garlic cloves, finely diced
2 tbsp capers
300g cherry tomatoes
1 cup kalamata olives, pitted
1½ cups tomato passata
1 x 400g can cannellini beans, drained and rinsed
4 x 170g fillets of white fish (barramundi, rockling, ling work well)
330g roasted red peppers (store-bought, cut into strips)
¼ cup finely chopped parsley leaves
¼ cup fresh basil leaves
1 lemon, cut into slices

Method

Step 1
Heat the olive oil in a large, shallow frying pan or a shallow casserole dish over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until soft and translucent. Add the garlic and cook, stirring, for 2 minutes. Stir in the capers and cook, stirring, for 1 minute.
Step 2
Add the cherry tomatoes to the pan, stir and cook for 5-6 minutes, until the tomatoes have softened. Stir in half of the olives and the passata and cook for 3-4 minutes. Using a fork, gently press the cherry tomatoes so they burst and release their juices into the sauce. Add the cannellini beans and stir through gently.
Step 3
Nestle the fish fillets into the sauce so they sink about halfway in. Scatter in the roasted red peppers. Cover with a lid on and cook for 6-8 minutes to allow the fish to cook through.
Step 4
Remove the lid and take the pan off the stove. Add the remaining olives and then scatter over the parsley and basil. Serve with lemon slices.