Ingredients:-

  • 250g cherry tomatoes
  • olive oil
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp smoked paprika
  • 1 tsp fresh thyme leaves
  • 400g tin of cannellini beans, drained
  • 1 bay leaf
  • 200g Padron peppers
  • 2 pollock fillets
  • 1 lemon

Method:-

  • Prep time: 10 min
  • Cooking time: 30 min
  • Step 1
  • Preheat your oven to 200°C/Gas 6. Cut the tomatoes in half and arrange them, cut-side up, in a roasting tray. Drizzle with oil and season with salt and pepper. Roast for 20 minutes.
  • Step 2
  • Heat 2 tablespoons of oil in the saucepan and cook the onion gently for 10 minutes until starting to soften.
  • Step 3
  • Add the garlic to the onions and cook for a further 2 minutes. Tip in the paprika and the thyme leaves. Cook for 1 more minute, stirring well to make sure the paprika doesn't burn.
  • Step 4
  • Add the beans and enough water so that the beans are almost covered. Pop in the bay leaf. Bring to a gentle simmer and season with salt and pepper. Cook very gently to warm through for 5 minutes.
  • Step 5
  • Remove the tomatoes from the oven and stir them into the beans. Leave them to sit and get to know each other while you cook the peppers and fish.
  • Step 6
  • Turn your oven up to its highest setting. Place the Padron peppers in a roasting tray. Drizzle with oil and sprinkle with salt (flaked sea salt preferably). Throw them in the oven to roast for 6-8 minutes, until soft and lightly blistered.
  • Step 7
  • Meanwhile, heat 2 tablespoons of oil in the frying pan. Season the fish well on all sides with salt and pepper. When the oil is nice and hot, add the fish, skin-side down. Let it cook undisturbed for 3 minutes (see cook's notes). If the fillets are particularly thick, you may need to add an extra 1 minute to the cooking time. Lift the fish. The skin should be a golden brown. Gently flip them over to the flesh side. Cook for 2 more minutes. Finish with a squeeze of lemon.
  • Step 8
  • Check the seasoning of the beans and adjust with more salt and pepper, if you think they need it. Divide them between 2 shallow bowls and sit the fish on top, skin-side up. Divide the peppers between the bowls and serve with wedges of the remaining lemon.