Baked Cod with Cherry Tomatoes and Olives

Ingredients

• 4 cod fillets, skin on (approx. 150g each)
• 400g cherry tomatoes, halved
• 3 garlic cloves, finely sliced
• 1½ tsp dried oregano
• ½ tsp dried chilli flakes
• 4 tbsp extra virgin olive oil
• 120g Kalamata olives, pitted
• 2 tbsp capers, drained
• 1 lemon, zested and halved
• 2 x 400g tins butter beans, drained and rinsed
• 1 garlic clove, finely sliced
• 2 tbsp extra virgin olive oil
• 200g baby spinach
• 1 tbsp extra virgin olive oil
• crusty bread, to serve
• extra virgin olive oil, to drizzle, to serve
• a small handful of fresh flat-leaf parsley, roughly torn, to serve
• a small handful of fresh basil leaves, to serve

Method

1. Heat the oven to 200°C fan. Tip the cherry tomatoes, olives, capers, sliced garlic, oregano and chilli flakes into a large roasting tray, drizzle over 4 tbsp extra virgin olive oil and season well with salt and pepper.
2. Toss everything together and spread into an even layer, then roast for 12 minutes until the tomatoes are beginning to burst and the edges are lightly caramelised.
3. Nestle the cod fillets skin-side down into the tomato mixture, grate over the lemon zest and squeeze over half the lemon.
4. Return the tray to the oven and bake for 10–12 minutes until the cod is opaque all the way through and flakes easily when pressed with a fork.
5. Meanwhile, warm 2 tbsp extra virgin olive oil in a medium saucepan over a medium heat. Add the sliced garlic and cook for 1 minute until fragrant and just softened — don't let it colour.
6. Add the butter beans, season well and stir to coat in the garlicky oil. Cook for 4–5 minutes until warmed through and beginning to turn golden at the edges.
7. Place a large frying pan over a high heat, add 1 tbsp extra virgin olive oil and tip in the spinach. Cook for 1–2 minutes, tossing constantly, until just wilted and bright green. Season to taste.
8. Divide the butter beans and wilted spinach between four plates, then spoon the baked cod and tomato mixture on top, making sure each plate gets plenty of the glossy pan juices.
9. Scatter torn flat-leaf parsley and basil leaves over each plate, finish with a drizzle of extra virgin olive oil and squeeze over the remaining lemon half just before serving. Bring crusty bread to the table for mopping up.