Tilapia with Beans and Tomatoes

(adapted from, what else, Loukie Werle's "Italian Country Cooking")

My goodness, it's been a whirlwind of activity around here lately. Not a cooking, whirlwind, clearly - or at least not of new recipes. I finally got the chance today for lunch, which worked out because I 1) had time (although this doesn't take much), and 2) wanted to cook something I knew the husband wouldn't go for (not a tilapia fan). I've had this recipe in mind ever since my dad called raving about it. And he knows what he's talking about.

This is a dinner dish as well, or maybe preferably. In any case, it's easy, fast, and delicious.

3 tbsp olive oil
2 large cloves garlic, finely chopped
1/4 tsp chili flakes
1 pint cherry tomatoes, halved
1 cup dry white wine
1 cup cannellini (great northern) beans, drained
1 handful flat-parsley leaves, coarsely chopped - or, in my case, a healthy dash of dried parsley
3 tilapia filets (or other white fish)
Lemon wedges, to serve (grilled bread suggested and highly recommended, if you have it, also to serve)

Heat the oil in a large saute pan over medium (it will need to be large enough to fit the filets next to each other without overlap, and it should have a lid). Add the garlic, chili flakes, tomatoes, and wine and simmer until the tomatoes get soft, about 10 minutes. Add salt partway through if you need it (I did). Add the beans and the parsley and cook another five minutes or so.

Lay the fish on top and season with salt (they can touch, but should not overlap). Cover the pan with a lid and cook on low heat until the fish cooks through and is flaky - about 10-15 minutes. Serve with lemon wedges and, if you're lucky, grilled bread. That's IT!