Ingredients

• 3 (about 500g) firm ripe tomatoes
• 1 x 100g btl Delicias small capers, drained
• 50g (1/4 cup) pitted kalamata olives, finely chopped
• 2 tablespoons chopped fresh continental parsley
• 1 tablespoon red wine vinegar
• Olive oil spray
• 4 (about 200g each) firm white fish fillets (such as perch)
• 400g green beans, topped
• Lemon wedges, to serve

Method

• Step 1 Use a small knife to cut a shallow cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Set aside to cool slightly. Use a slotted spoon to carefully remove from the water. Use your fingers to carefully remove the skin and discard.
• Step 2 Halve the tomatoes and use a teaspoon to remove the seeds and discard. Finely chop the flesh and transfer to a medium bowl. Add capers, olive, parsley and vinegar and stir to combine. Season well with pepper.
• Step 3 Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the fish and cook for 2-3 minutes each side or until the fish flakes when tested with a fork.
• Step 4 Meanwhile, cook the beans in a medium saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
• Step 5 Divide fish and beans among serving plates. Top with tomato salsa. Serve with lemon wedges.