1. Heat 1½ teaspoons of the oil in a large nonstick skillet. Add onion; sauté 3 minutes. Add squash; sauté 2 minutes. Add garlic; sauté 1 minute until fragrant.
2. Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7 to 8 minutes until fish is just cooked through.
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