You won't believe how much robust flavour can be achieved in just 30 minutes when you slurp this tomato-rich fish stew. Satisfying with tender fish and plump beans and enlivened with a squeeze of lemon, you'll astonish yourself with this easy win. If you like spice, you can't go wrong free-styling with some chilli flakes.
Preheat oven to 220°C fan-forced. Peel and finely chop onion. Crush garlic. Rinse and drain cannellini beans. Cut fish into 5cm pieces.
Add butter and onion to a medium saucepan over medium heat and cook for 3–4 minutes or until translucent. Stir through Italian Kitchen Herbs and garlic and cook for 30 seconds or until fragrant.
Add stock cube, 500ml (2 cups) water and cherry tomatoes. Bring to a simmer and cook for 5–6 minutes or until reduced slightly. Add fish and cook for 5 minutes or until fish is almost cooked through. While fish is cooking, continue with step 4.
Place garlic bread on a baking tray and bake according to packet instructions. Keep warm.
Add spinach and cannellini beans to saucepan and cook for 2 minutes or until beans are warmed through and spinach has wilted. Season to taste with salt and pepper.
Cut lemon into wedges. Divide fish stew between bowls and serve with garlic bread and lemon wedges.