4 (150g each) white fish fillets (such as hake), skin on
1 lemon, rind finley grated, juiced
2 teaspoons olive oil
250g green beans, trimmed
250g Flavorite cherry tomatoes, halved
1 garlic clove, crushed
150g baby spinach leaves
2 tablespoons red wine vinegar
Place fish in a shallow non-metallic dish. Place lemon rind, 2 tablespoons lemon juice and 1 teaspoon of the oil in a small jug and whisk to combine. Season with cracked black pepper. Pour lemon mixture over fish and turn to coat. Cover and set aside for 10 minutes.
Preheat grill on medium heat. Line a baking tray with foil. Heat the remaining oil in a large, non stick frying pan over medium high heat. Add beans to pan and cook, stirring, for 2-3 minutes or until bright green. Add tomato and garlic and cook for another 1-2 minutes or until tomato softens.
Add spinach and vinegar and cook, stirring, until spinach just starts to wilt. Meanwhile, place fish on prepared tray cook for 4 to 5 minutes (depending on thickness) or until just cooked through. Divide bean mixture among serving plates. Top with fish. Season with cracked black pepper. Serve with bread.