One Tray Mediterranean Fish Bake

Preheat the oven to 170°C. Drain and rinse the can of cannellini beans, then put them in a medium sized baking dish. Chop the cherry tomatoes into quarters and add to the baking dish. Remove the pits from the olives if necessary, then slice into quarters lengthways and add to the baking dish.

Finely chop or microplane the garlic into the baking dish, then add the salt, pepper, olive oil and chilli flakes, if using.

Pour in the stock and squeeze over the lemon juice, then give everything a good stir.

Cover with aluminium foil, place in the oven and cook covered for 30 minutes or until the tomatoes are starting to break down and everything is looking saucy.

Meanwhile, make the gremolata. Finely slice the stems and leaves of the parsley and place in a small bowl. Finely chop or microplane the garlic and add to the bowl. Zest and juice the lemon then add both to the bowl, along with the salt, pepper and olive oil. Mix until well combined, then taste and add more lemon, garlic, salt or pepper if needed. Keep in mind the garlic flavour will get stronger as it sits. Set aside.

Place the fish on a plate, pat dry with paper towel, then season with salt, pepper and a drizzle of olive oil on both sides.

When the beans and tomatoes are looking saucy, remove the tray from the oven, uncover and add the fish on top, nestling them into the sauce slightly. Cover and place back in the oven for another 10-12 minutes, until the fish is cooked through.

Remove the tray from the oven and take the aluminium foil off. Cover the fish with the gremolata, and serve directly from the tray. You could also serve the gremolata in small bowl on the side.