Hapuka medallions with slow-cooked beans

Ingredients

2 Tbsp	Olive oil
1	Onion, sliced
250 g	Green beans, cut in half (Main)
3 cloves	Crushed garlic
500 g	Tomatoes, roughly chopped
1 tsp	Balsamic vinegar
¼ tsp	Chilli flakes
1 tsp	Brown sugar
½ cup	Basil leaves, (plus extra for garnish)
1 to taste	Salt & freshly ground pepper
600 g	Hapuka fillets, cut into medallions 2cm thick (Main)
2 Tbsp	Olive oil
2 Tbsp	Capers
20	Black olives

Directions

1. In a pot, heat oil, add onion and garlic. Soften for a few minutes without browning.
2. Add beans, tomatoes, brown sugar, balsamic and chilli flakes. Continue to cook on a low heat, until beans are well cooked, about 15 minutes.
3. Season with salt and pepper, and add basil leaves. Set aside until needed.
4. Heat a frying pan to a medium heat. Rub fish with 1 tablespoon oil, and sear for 3 or 4 minutes each side. Do not overcook, this is better undercooked than over. Remove fish.
5. Add rest of olive oil to frying pan, and fry capers for 2 minutes until crisp, remove and toss olives for 1 minute.
6. Serve beans on a plate and top with hapuka, capers, olives and garnish with basil leaves.