Lemon fish with sautéed beans and tomatoes

Ingredients (serves 4):

• 4 (150g each) white fish fillets (such as hake)
• 1 lemon, rind finely grated, juiced
• 2 teaspoons olive oil
• 250g green beans, trimmed
• 250g cherry tomatoes, halved
• 1 garlic clove, crushed
• 150g baby spinach leaves
• 2 tablespoons red wine vinegar

Method:

1. Place fish in a shallow ceramic dish.
2. Place lemon rind, 2 tablespoons lemon juice and 1 teaspoon oil in a small jug. Whisk to combine. Season with pepper.
3. Pour lemon mixture over fish and turn to coat. Cover. Set aside for 10 minutes.
4. Preheat grill on medium heat. Line a grill tray with foil.
5. Heat remaining oil in a large, non-stick frying pan over medium-high heat. Add beans to pan. Cook, tossing often, for 2 to 3 minutes or until bright green.
6. Add tomatoes and garlic. Cook for 1 to 2 minutes or until tomatoes soften.
7. Add spinach and vinegar. Toss until spinach just starts to wilt.
8. Meanwhile, place fish on grill tray. Cook for 4 to 5 minutes (depending on thickness) or until just cooked through.
9. Divide bean mixture among serving plates. Top with fish.
10. Season with cracked black pepper.