Step 1

Season the fish. Heat half of the oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.

Step 2

Add the remaining oil to the pan. Cook the leek for 1-2 minutes or until just softened. Add the garlic and pine nuts, and cook for 1 minute or until lightly golden. Add the baby capers and cherry tomatoes, and cook, stirring often, for 3-4 minutes or until tomatoes just begin to collapse.

Step 3

Add the cannellini beans and baby spinach, and cook, stirring, until spinach has wilted. Add the lemon juice and season well. Return the fish to the pan and warm through. Divide among serving plates. Serve with cracked pepper and lemon wedges.