Baked cod with a Tuscan bean broth

Ingredients

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 x 400g/14 oz can cherry tomatoes
2 x 400g/14 oz can borlotti beans, rinsed and drained
2 bay leaves
4 x 150g/5 oz cod fillets, skin on
3 sprigs fresh thyme, leaves only, finely chopped
1 tbsp finely chopped fresh oregano
salt and freshly ground black pepper

Method

1. Preheat oven to 180C/350F/Gas 4.
2. Heat a large non-stick frying pan to a medium heat, add the oil and once hot, add the red onion, garlic, carrot and celery and cook for 6-8 minutes, until tender.
3. Add the cherry tomatoes, borlotti beans and bay leaves. Bring to the boil then reduce the heat to simmer for 10-15 minutes.
4. Meanwhile, place the cod, skin-side up onto a baking sheet lined with baking paper. Place into the oven and bake for 10-15 minutes, or until completely cooked through. The fish should appear white and easily flake.
5. Remove the bay leaves from the broth and add the fresh thyme and oregano. Season, to taste with salt and freshly ground black pepper.
6. To serve, divide the bean broth between the warmed plates and place the baked fish on top.