Mediterranean Fish Stew With Olives

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.