2 celery stalks, chopped

2 red or yellow bell peppers, cut into strips

1 small onion, thinly sliced

1 zucchini, cut into half-moons, about ½-inch (1 cm) thick

¼ lb (115 g) white mushrooms cut into slices

1/3 cup (75 ml) olive oil

1 can (19 oz/540 ml) kidney beans, rinsed and drained

½ cup (125 ml) store-bought salsa

¼ cup (8 g) fresh cilantro

5 fresh tilapia fillets (or pollock, haddock)

In a large skillet, stir-fry the vegetables in 3 tbsp (45 ml) of the oil until al dente. Add the beans and salsa and cook for about 2 minutes. Add the cilantro. Season with salt and pepper. Set aside.

In a non-stick skillet, brown the fish in the remaining oil. Season with salt and pepper. Serve the stir-fried vegetables with the fish.

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