Cut the fish into 1.5 inch chunks. Season well. Heat a non-stick skillet over medium-high heat. Add 2 teaspoons of olive oil and fish, then cook for 1 minute each side or until the fish just starts to brown. Remove to a plate.

Add remaining oil to the pan with garlic, leek, chili, and sauté for 2 minutes until the leek is soft. Add tomatoes and ¼ cup water, bring to gentle simmer. Return the fish, poking it into the sauce. Add the green beans and asparagus. Cover and simmer for 2 to 3 minutes, until fish is cooked through. Remove from the heat, stir in spinach and sprinkle with capers. Serve with lemon wedges.

TIPS: You may need to pat the fish dry with paper towel before cooking. The fish stew will keep for 1 to 2 days in a glass or ceramic airtight container in the coldest part of the fridge. Reheat over medium-low heat, covered.