• 400g can mixed beans, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • 3 celery stalks, halved lengthways, thinly sliced
  • 1/2 cup chopped flat-leaf parsley leaves
  • 1/2 red onion, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 8 (about 80g each) whiting fillets, skinned
  • 1 teaspoon dried chilli flakes
  • Lemon wedges, to serve
  • Step 1 Combine the mixed and cannellini beans, celery, parsley, onion, vinegar and 1 tablespoon of oil in a large bowl. Season with salt and pepper, then set aside.
  • Step 2 Sprinkle the whiting with chilli flakes and season with sea salt. Heat the remaining 1/2 tablespoon of olive oil in a large non-stick frypan over medium-high heat and cook the whiting, in 2 batches, for about 1 1/2 minutes on each side or until cooked through.
  • Step 3 Divide the fish among 4 plates. Serve with the bean salad and lemon wedges.