A light dish that’s protein-packed. If you can’t get the marinara tomato sauce I’ve suggested, use the same quantity of tomato passata, but add 2 tbsp honey to add a touch of sweetness.

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Method

• Pre-heat oven to 200°C (180°C fan-assisted).
• Warm the sun-dried tomato or olive oil in a large nonstick oven proof frying pan over a gentle heat. Add the sliced onion and sauté until soft and translucent then lightly season with sea salt and a touch of cracked black pepper.
• Add the crushed garlic; continue to sauté for a further 5 minutes.
• Add the rinsed cannellini beans, sliced sun-dried tomatoes and olives and cook for 5 minutes more. Add the kale, continue stirring, then reduce the heat.
• Dissolve the stock cube in 225ml boiling water and pour it into the frying pan. Increase the heat to medium high and simmer for 5 minutes. Add the marinara sauce and cook for 5 minutes more until bubbling and slightly thickened. If your frying pan isn’t ovenproof then decant the sauce into an ovenproof dish.
• Season the cod with sea salt and cracked black pepper then carefully submerge them in the sauce, ensuring they all fit in nicely.
• Place the pan (or dish) in the pre-heated oven and cook for 12-15 minutes depending on the size and thickness of your cod fillets — if they are large go for 15 minutes and slightly less if smaller.
• Garnish with Greek basil or chopped chives and serve immediately.