Summer fish stew

• slices stale bread4

  diced

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• dried chilli flakes↗1 tsp tsp
• can chopped tomatoes400g g
• frozen white fish4

  fillets, such as cod or pollock

• can butter beans↗400g g

  drained

• parsley↗small pack

  roughly chopped

• lemon↗1

  cut into wedges

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.

2. 2

   Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.

3. 3

   Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.