Method:
1 Heat oil in a frying pan over a medium heat, sauté the onion and garlic for 1-2 minutes until soft.
2 Add the tomatoes, cannellini beans, wine and chicken stock, bring to the boil simmer for 2-3 minutes until reduced slightly.
3 Add the tomato and snapper and continue to simmer for 5-6 minutes or until the fish is cooked through. Stir in the spinach and parsley, cook 1 minute until spinach just wilts, season with salt and pepper. Spoon into bowls to serve