Step 1
Heat the olive oil in a large, shallow frying pan or a shallow casserole dish over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until soft and translucent. Add the garlic and cook, stirring, for 2 minutes. Stir in the capers and cook, stirring, for 1 minute.
Step 2
Add the cherry tomatoes to the pan, stir and cook for 5-6 minutes, until the tomatoes have softened. Stir in half of the olives and the passata and cook for 3-4 minutes. Using a fork, gently press the cherry tomatoes so they burst and release their juices into the sauce. Add the cannellini beans and stir through gently.
Step 3
Nestle the fish fillets into the sauce so they sink about halfway in. Scatter in the roasted red peppers. Cover with a lid on and cook for 6-8 minutes to allow the fish to cook through.
Step 4
Remove the lid and take the pan off the stove. Add the remaining olives and then scatter over the parsley and basil. Serve with lemon slices.
