Step 1

Add the oil to a large skillet over medium heat. Once shimmering, add the onions. Cook the onions until tender and almost translucent, about 3-5 minutes.

Step 2

Add the garlic and crushed red pepper flakes. Reduce the heat to low. Cook until fragrant and the garlic starts to ever so slightly turn golden on the edges.

Step 3

Remove all of the onion, garlic, and red pepper from the pan except for about 1 tbsp of oil, and transfer to a small dish off to the side. The oil and garlic will be used to finish the dish.

Step 4

Add the canned tomatoes to the skillet. increase the heat to medium again. Add the sherry and cook for 2 minutes. Smash and super large pieces of tomato with a wooden spoon.

Step 5

Add the water, beans, and salt to the skillet. Stir to combine.

Step 6

Add the pieces of fish to the broth. Cover with a lid. Bring to a simmer. Simmer the fish, covered, for about 6-8 minutes until cooked through.

Step 7

Finish the dish with some lemon juice and zest and a lot of fresh parsley.

Step 8

Before serving add a few good tablespoonfuls of the chili garlic oil mixture to the top of each piece of fish.