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Fry diced shallot in olive oil and then add garlic and cook out for another minute.
Pour in the beans and their liquid, the stock cube and let simmer for 5 -10 minutes before adding the frozen peas and spinach.
Whilst the veg softens in the beans get on with the fish.
Pat it dry and score the skin (I scored mine a little too deep).
Place it skin side down in a hot pan with olive oil and fry for roughly two minutes before flipping and frying for another minute on the other side.
Squeeze lots of lemon juice into the beans and serve the fish on top of the beans with extra lemon juice!