- 1 1/2 tbsp of oil
- 1/2 a lemon
- 1 garlic clove
- 1 red pepper
- 200g of passata
- 240g of cannellini beans (drained)
- 2 tsp of harissa paste
- 2 x 150g ling fillets (skin off)
- 300g of butternut squash
- 30g of Belazu naturally-ripened pitted black olives
- Medium handful of flat-leaf parsley
- Preheat the oven to 200°C / gas mark 6 and boil a kettle. Peel and chop the squash into small 1 cm cubes. Place on a baking tray and drizzle with 1/2 a tbsp of oil and sprinkle with a pinch of sea salt and black pepper. Place in the oven for 20 minutess until golden, turning halfway through.
- Cut the red pepper into bite-sized pieces and finely chop or crush the garlic. Roughly chop the parsley.
- Drain and rinse the cannellini beans. Cut each ling fillet into 4 pieces and season with sea salt.
- Heat a large pan with 1 tbsp of oil on a medium heat and add the garlic for 1 minute. Then add the passata, 100ml of boiling water, the harissa paste, olives, cannellini beans and red pepper and simmer for 5 minutes. Season with sea salt and black pepper.
- Place the ling pieces on top of the bean stew and cover with a lid. Simmer on a low-medium heat for 7-10 minutes until the fish is cooked through. Then stir through the roasted squash.
- Spoon the Mediterranean ling stew into two warm bowls, squeeze over the juice from the half lemon and scatter over the chopped parsley.
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