Baked cod with tuscan-style bean broth

Method

1. Preheat the oven to 200C/gas 6.

2. For the Tuscan-style bean broth, heat the olive oil in a saucepan.

3. Add the onion and garlic and cook for 5 minutes, stirring often and taking care not to colour. Add the carrot, celery and bay leaf and sweat (cook without colouring) for a further 3-5 minutes.

5. Stir in the tinned tomatoes and simmer until the vegetables have softened, around 5 minutes.

6. Finally, add the borlotti beans and season with salt and freshly ground pepper. Bring back to the boil and leave to stand for a few minutes.

7. To cook the baked cod, heat the olive oil in a non-stick frying pan with the bay leaf, thyme and rosemary.

8. Season the cod fillets with salt and freshly ground pepper, then fry, skin side down, for 3-5 minutes. Turn and fry for a further minute.

9. Transfer the cod fillets to a baking sheet and bake in the oven for 5-8 minutes.

10. To serve, ladle the broth onto two warm serving plates and place a cod fillet on top of each serving. Sprinkle with Parmesan, drizzle over a little olive oil, sprinkle with oregano and serve.